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Cured salmon stuffed with latkes

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Serves 9

More effort

Prep: 20 mins

Cook: 15 mins

plus 48 hrs curing

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Indulge in salmon stuffed with latkes, a wonderful fusion dish of Christmas and Hanukkah traditions from GF readers Jonathan Chovancek and Lauren Mote

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

• 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

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Nutrition: Per serving

• kcal311
• fat16g
• saturates5g
• carbs13g
• sugars4g
• fibre2g
• protein27g
• salt2.4g

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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.

Recipe from Good Food magazine, December 2022

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