Dill Cured Salmon Graviax with Caraway Idaho® Potato Cakes, Pickled Red Cabbage & Horseradish Ver Jus
The crispy texture of the Caraway Idaho Potato Cakes is complemented by the silkiness of the thinly sliced gravlax. Both flavors are enhanced with a dollop of tangy red cabbage and drizzle of horseradish ver jus. This dish may be served as an elegant appetizer or main course for a festive brunch or luncheon.
Ingredients:
- For the Potato Cakes
- 5 8 oz Large Idaho potatoes
- 1/3 cup Vegetable oil
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Freshly ground black pepper
- 1 tsp Toasted caraway seeds
- 1 Vidalia onions
- 2 Tbsp Toasted bread crumbs
- For the Graviax
- *Graviax is available at most gourmet markets. Fresh salmon fillets or smoked salmon may be substituted for Graviax.
- 1 side Salmon, cleaned and deboned, with skin left on
- 2 Tbsp Olive oil
- 1 oz Crushed black pepper
- 1 lb Brown sugar
- 7 oz Kosher salt
- 1/4 lb Parsley, chopped
- 10 Garlic cloves, minced
- 10 Shallots, minced
- 15 Lemons, cut into thin slices
- For the Horseradish Ver Jus:
- 1/2 cup White wine
- 1/2 cup Ver jus
- 2 oz Fresh, grated horseradish
- 1 Shallot, chopped
- 2 Sticks of butter, cut into cubes
- Salt
- Pepper
- * Ver jus may be substituted with white wine vinegar
Directions:
For the Potato Cakes
- Preheat oven to 350°F. In a 12-inch skillet or sauté pan, heat oil over medium heat until hot.
- In a small bowl or cup, beat egg with salt, pepper and caraway seeds.
- In a large bowl, grate potatoes and onion. Quickly add in breadcrumbs and mix together.
- Using a 1/4-cup measuring cup, scoop potato mixture and drop into hot oil to make four mounds. With a pancake turner, flatten each mound slightly to make a cake. Cook cakes 4 minutes on each side until golden brown. Remove cakes from oil using a slotted metal spoon and drain them on layers of paper towel. Repeat to make 12 more cakes.
- Place cakes on a baking sheet and bake for 5 minutes. Remove cakes from oven and set aside.
For the Graviax
- Place salmon on a large cutting board or counter, brush skinless side with olive oil.
- In a medium bowl, combine the pepper, brown sugar and kosher salt. Cover salmon with the mixture, putting more on the thick end of the salmon.
- In a bowl, mix the chopped herbs with the garlic and shallots. Spread mixture over the salmon. Top with lemon slices to cover.
- Transfer salmon to a large baking sheet and wrap tightly with plastic wrap. Place a second baking sheet on top of salmon and weight it using sacks of rice or driedbeans as weights. Refrigerator for 2-3 days.
- Once the salmon has cured, unwrap the salmon and scrape off the toppings, being sure to brush off any remaining pepper, sugar and salt mixture.
- For the Horseradish Ver Jus:
- In a small saucepan over medium heat simmer wine, ver jus, horseradish, and shallot until the amount of liquid is reduced by half.
- Using a wire whisk, slowly stir in butter one cube at a time until all butter is melted.
- Using a fine mesh strainer, strain mixture over a bowl, Taste and add salt and pepper as desired.
Print Recipe
Yield: 4-6 main course servings or 6-8 appetizer servings
Source:
John Darn
Bryant Park Grill
New York, NY
