Cured salmon stuffed with latkes
- Preparation and cooking time
- Prep:
- Cook:
- plus 48 hrs curing
- More effort
- Serves 9
Ingredients
- 1kg wild salmon fillet, skin-on, fins and bones removed
- 45g sea salt
- 45g sugar
- ¼ tsp fennel seeds, crushed
- ¼ tsp coriander seeds, crushed
- ¼ tsp pink peppercorns, crushed
- ¼ tsp ground cinnamon
- ½ tsp cumin seeds, crushed
- 1 tbsp tarragon, chopped
- 1 tbsp chives, chopped
- 1 tbsp chervil, chopped (or use parsley as an alternative)
- 1 tbsp olive oil, plus extra to serve
- soured cream and lemon wedges, to serve
For the latkes
- 1 spring onion, thinly sliced
- 2 tbsp parsley, finely chopped
- 1 tbsp potato starch, or cornflour
- 2 eggs
- 1 starchy potato, such as a King Edward (around 400g), cut into matchsticks
- 2 tbsp unsalted butter
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
