Recipes

Ingredients

For the Salmon

• 2 tsp. ground fennel seeds
• 2 tsp. ground dried orange peel
• 1 tsp. ground cardamom
• 1 cup kosher salt
• 2 cup dark brown sugar
• 1 Tbsp. grated fresh ginger
• 1 navel orange, juice and zest
• 3 raw beetroots, washed, skinned and coarsely grated
• 8 oz. vodka, gin, or Shochu
• 1 small bunch of dill, washed and chopped
• 1.5 lb. boneless salmon filet, skin off and pin bones removed
• Serving suggestions: Potato pancakes, brioche toast points, or blinis, with caviar and crème fraiche.

For the Pancakes

• 2 medium russet potatoes (about 1 pound), peeled
• 1 large parsnip, peeled
• ½ medium sweet onion, trimmed and peeled
• 1 large egg
• 1 Tbsp. all-purpose flour
• 1 Tbsp. fresh thyme leaves
• Salt and pepper, to taste
• 1/3 cup grapeseed oil or preferred cooking oil

For Serving:

• Citarella Caviar
• Crème Fraîche

Instructions

For the Salmon:

1. Toast dry spices in a small skillet on medium heat until fragrant, about 3 minutes. Cool.
2. Mix spices with the salt, sugar, ginger, orange juice and zest, beets, alcohol, and chopped dill.
3. Place the salmon in a casserole dish with a lid. Pour the cure over the salmon, making sure that it is entirely coated on top and bottom.
4. Cover with plastic wrap and the lid and place in the refrigerator for 3-4 days. Check the salmon daily to make sure that it is submerged in the cure.
5. Remove the salmon from the cure, and, using a paper towel or butter knife, remove the beetroot cure mix. Discard.
6. Thinly slice the salmon and serve.

For the Pancakes:

1. Over a large bowl, using a box grater, grate the potatoes, the parsnip, and the onion. Place this mixture in a medium-large strainer and press out excess liquid. In another clean large bowl, combine the egg and flour until smooth. Add the potato mixture, the fresh thyme leaves, and salt and pepper to taste. Mix to combine everything.
2. In a large skillet, heat the cooking oil over medium heat. Using a large soup spoon, scoop the mixture onto the skillet and flatten with the bottom of the spoon. Work in batches so that the pan is not overcrowded. Cook pancakes on each side for about 2 minutes, or until golden-brown.
3. Once cooled slightly, top each pancake with a dollop of crème fraiche, some salmon, and caviar. Serve.