Sugar and Honey Cured Salmon with Potato Rosti Recipe

Sugar and Honey Cured Salmon with Potato Rosti Recipe Instructions

Ingredients

For the Salmon

• 1 lb. fresh whole salmon filet, skin on
• 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

For the Potato Rosti

• 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

Garnish

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

Directions

1. Brush the salmon with honey, then rub with dill, chives and powdered ginger. Place in a shallow glass dish, container with top or pan. 
2. Mix the salt and sugar in a bowl, then pour over the salmon to cover entirely.  Cover with plastic film or top, then refrigerate for 24 to 48hs. to cure, then remove and wash under cold fresh water. Pat dry with paper towels. Serve as is with toast or crackers, or reserve in the fridge and star the potato rosti. 
3. Heat 1 tablespoon of olive oil in a large sautee pan and cook leeks until golden. Reserve.
4. 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.
5. Heat 3 tbsp. of olive oil in shallow pan.  Take spoonfuls of the potato mix and place in the oil, flattening with a wooden spoon. Cook each side until golden, about 3 at a time. Remove with a slotted spoon, reserve warm and repeat until you're done with all rosti.  
6. To serve put about a teaspoon of creme fraiche on the potatoes and add the salmon cut in thin slices. Garnish with dill.