Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tbsp black peppercorns, crushed
- 1 lb Yukon gold potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup chopped fresh chives
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Paper towels
- Grater
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine kosher salt, granulated sugar, and crushed black peppercorns. Mix well.
2. Place the salmon fillet on a baking sheet, skin side down. Rub the salt mixture all over the flesh side of the salmon, making sure it's evenly coated.
3. Cover the salmon with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.
4. After the curing time, remove the salmon from the refrigerator and rinse it under cold water to remove the salt mixture. Pat dry with paper towels.
5. Preheat the oven to 350°F.
6. In a separate mixing bowl, combine grated potatoes, all-purpose flour, beaten eggs, chopped chives, salt, and pepper. Mix well.
7. Heat vegetable oil in a non-stick skillet over medium-high heat.
8. Using a 1/4 cup measuring cup, scoop the potato mixture and drop it into the skillet. Flatten it with a spatula to form a pancake.
9. Cook the potato pancake for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining potato mixture.
10. Place the cooked potato pancakes on a baking sheet and keep them warm in the preheated oven.
11. Slice the cured salmon fillet thinly.
12. Serve the warm potato pancakes topped with sliced cured salmon.
Time:
Preparation time: 15 minutes
Curing time: 12-24 hours
Cooking time: 20 minutes
Temperature:
Curing temperature: Refrigerator temperature (around 40°F)
Cooking temperature: Medium-high heat on stove (around 375°F)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 22g
Protein: 25g
Carbohydrates: 35g
Fiber: 3g
Sugar: 8g
Sodium: 1500mg
Substitutions for ingredients:
- Instead of salmon, you can use any other fatty fish like trout or mackerel.
- Instead of Yukon gold potatoes, you can use any other starchy potato like russet or red potatoes.
- Instead of chives, you can use scallions or parsley.
Variations:
- You can add grated onion or garlic to the potato mixture for extra flavor.
- You can serve the cured salmon and potato pancakes with a dollop of sour cream or crème fraîche on top.
- You can add capers or diced pickles to the cured salmon for extra tanginess.
Tips and tricks:
- Make sure to rinse the cured salmon thoroughly to remove the salt mixture, or it will be too salty.
- Squeeze the grated potatoes with a paper towel to remove excess moisture before mixing them with the other ingredients.
- Keep the cooked potato pancakes warm in the oven while you cook the remaining batches.
Storage instructions:
- The cured salmon can be stored in an airtight container in the refrigerator for up to 1 week.
- The cooked potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the potato pancakes, place them on a baking sheet and bake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the cured salmon and potato pancakes on a platter garnished with fresh herbs like dill or parsley.
- Arrange the sliced cured salmon in a decorative pattern on top of the potato pancakes.
Garnishes:
- Fresh herbs like dill or parsley
- Lemon wedges
- Crème fraîche or sour cream
Pairings:
- Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve with a light salad dressed with lemon vinaigrette.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables like asparagus or Brussels sprouts
- Creamy mashed potatoes
Troubleshooting advice:
- If the potato pancakes are too wet and not holding together, add more flour to the mixture.
- If the potato pancakes are too dry and not crispy, add more oil to the skillet.
Food safety advice:
- Make sure to rinse the salmon thoroughly to remove any bacteria before curing it.
- Keep the cured salmon refrigerated at all times to prevent spoilage.
Food history:
- Cured salmon is a traditional Scandinavian dish called gravlax, which dates back to the Middle Ages.
- Potato pancakes are a popular dish in many cultures, including Jewish latkes and German kartoffelpuffer.
Flavor profiles:
- The cured salmon is salty and slightly sweet, with a delicate texture.
- The potato pancakes are crispy on the outside and soft on the inside, with a savory flavor from the chives.
Serving suggestions:
- Serve the cured salmon and potato pancakes as an appetizer or brunch dish.
- Serve with a side salad or roasted vegetables for a complete meal.
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Region: Norwegian