Cured Salmon Stuffed with Latkes

• wild salmon fillet↗1kg kg

  with skin, no fins and bones

• sea salt↗45g g
• sugar↗45g g
• fennel seeds↗¼ tsp tsp

  ground

• coriander seeds↗¼ tsp tsp

  ground

• pink peppercorns¼ tsp tsp

  ground

• ground cinnamon↗¼ tsp tsp
• cumin seeds↗½ tsp tsp

  ground

• tarragon↗1 tbsp tbsp

  chopped

• chives1 tbsp tbsp

  chopped

• chervil↗1 tbsp tbsp

  chopped (or use parsley as alternative)

• olive oil↗1 tbsp tbsp

  plus extra for serving

• sour cream↗

  and lemon wedges for serving

• green onion↗1

  thinly sliced

• parsley↗2 tbsp tbsp

  finely chopped

• картопляний крохмаль↗1 tbsp

  або кукурудзяний крохмаль

• яйця↗2
• крохмальна картопля↗1

  наприклад King Edward (близько 400 г), нарізана соломкою

• несолоне масло↗2 tbsp

Step-by-step instructions

1. 1

   Line a shallow, sufficiently long dish with cling film, making the film twice as long as the dish. Place the fish skin‑side down and gently lift the sides of the film, forming a “bowl” around the fish.

2. 2

   Combine the salt, sugar and spices in a small bowl. Sprinkle the mixture evenly over the fish, a little more on the thicker parts of the salmon. Add the herbs and drizzle with olive oil. Lift the film and wrap the fish tightly.

3. 3

   Cut a piece of cardboard the size of the fish and place it on the fish in the dish. Put a weight of no more than 2 kg on the cardboard to gently press the cure into the fish. Refrigerate the fish for 24 hours.

4. 4

   Unwrap and flip the salmon skin‑side up. Repeat the wrapping and pressing process, and chill for another 24 hours.

5. 5

   Remove the fish from the cure and clean the skin. Place the fillet skin‑side down on a board. Gently remove the brine from the flesh. Using a long sharp knife, slice thin pieces of salmon, cutting them away from the skin. Set aside.

6. 6

   To make the latkes, combine the onion, parsley, potato starch or corn starch (if needed) and eggs in a small bowl. Place the shredded potato in another bowl and season with salt. Let stand for 5 minutes. Wrap the potato in a clean kitchen towel and squeeze out excess water. Empty the bowl, return the potato and mix it with the onion mixture and seasonings.

7. 7

   Melt a piece of unsalted butter in a medium‑heavy skillet over medium‑high heat. When the butter begins to foam, add a large spoonful of the potato mixture and spread it evenly with the back of the spoon – the thickness should not exceed 1 cm. Fry for 2‑3 minutes on each side until golden, then carefully transfer to a plate lined with paper towel to drain excess butter. Repeat with the remaining mixture. Cut each latke into nine strips.

8. 8

   To assemble the canapés, slice 18 strips of the cured salmon and wrap each strip around a latke strip. Arrange them on a platter. Serve with sour cream, a generous drizzle of olive oil, and lemon wedges.