Cured salmon stuffed with latkes

Cured salmon stuffed with latkes

Indulge in salmon stuffed with latkes, a wonderful fusion dish of Christmas and Hanukkah traditions from GF readers Jonathan Chovancek and Lauren Mote
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 9 persons



  1. Step 1

    Line a shallow pan, long enough to accommodate the fish, with food wrap so that the length of the wrap is double the length of the pan. Lay the fish skin-side down and gently pull up the sides of the wrap to create a well around the fish.
  2. Step 2

    Combine the salt, sugar and spices in a small bowl. Sprinkle evenly over the fish, giving the thicker parts of the salmon a little extra. Sprinkle over the herbs and drizzle over the olive oil. Bring the wrap up and over to tightly wrap the fish.
  3. Step 3

    Cut a piece of cardboard the same size as the fish and place it on top of the fish in the pan. Place a weight of no more than 2kg on the cardboard to gently press the cure into the fish. Put the weighted fish in the fridge for 24 hrs.
  4. Step 4

    Unwrap and flip the salmon over so it’s skin-side up. Repeat the wrapping and weighting process, and chill for another 24 hrs.
  5. Step 5

    Remove the fish from the cure and wipe the skin clean. Put the fillet skin-side down on a board. Gently remove the curing brine from the flesh. Using a long, sharp knife, cut thin slices of the salmon down and away from the skin. Set aside.
  6. Step 6

    To make the latkes, combine the onion, parsley, potato starch or cornflour, if using, and eggs in a small bowl. Put the potato matchsticks in another bowl and season with salt. Leave to stand for 5 mins. Roll the potato in a clean tea towel and squeeze out any excess water. Wipe out the bowl, return the potato to it, then combine with the onion mixture and seasoning.
  7. Step 7

    Melt a knob of the unsalted butter in a medium heavy-bottomed pan over medium-high heat. As the butter starts to foam, add a large spoonful of the potato mixture and flatten it evenly using the back of the spoon – the potato should be no more than 1cm thick. Cook for 2-3 mins on each side until golden, then transfer carefully onto a plate lined with kitchen paper to drain. Repeat with the butter and remaining potato mixture. Cut each latke into nine strips.
  8. Step 8

    To assemble the canapés, cut 18 strips of the cured salmon and wrap each strip around a strip of latke. Arrange on a serving platter. Serve with soured cream, a good drizzle of olive oil and lemon wedges.