Honey Cured Salmon and Potato Rosti Recipe

Honey Cured Salmon and Potato Rosti Recipe

• 1 lb. fresh salmon side or large fillet
• 3 tbsp. honey
• 3 tbsp. chopped dill
• 2 tbsp. chopped chives
• 1 tbsp. grated ginger or 1 tsp. powdered ginger
• 1 lb. coarse salt
• 1 lb. white sugar

• 1 leek cut in julienne
• 4 tbsp. olive oil
• 1 ½ lb. potatoes, peeled
• 1 egg, beaten
• Salt and pepper
• 1 tbsp all-purpose flour

• Bunch of dill or chives for garnish
• 6 oz. crème fraiche

1. Place the salmon fillet in a shallow glass container and brush with honey, and sprinkle with dill, chives and ginger.
2. Mix the salt and sugar and cover the salmon completely with the mix.
3. Cover the container with plastic film and leave for 24 hs. in the refrigerator.
4. Once the fish is done curing, wash the salmon under cold fresh water and pat dry with paper towels.
5. Keep covered in the refrigerator and start on the potato rosti.
6. Heat 1 tablespoon of olive oil in a sautee pan and stir-fry the leeks until golden. Reserve.
7. Boil the potatoes whole in water for 5 minutes. Cool down under cold water, pat dry and grate onto a bowl, in thick strands. Add the leek, flour, egg, salt and pepper and mix well.
8. Heat 3 tbsp. of olive oil in shallow pan and take a spoonful of the potato mix and place in the oil, flatten with a wooden spoon or spatula and cook until golden, then flip and cook the other side until golden as well. Cook about 3 or 4 at a time, remove with a slotted spoon or spatula and reserve warm.
9. To serve put about a teaspoon of cream cheese on the potatoes and add the salmon cut in thin slices. Garnish with dill.