Dill and sugar-cured roast salmon and potato cakes
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Dill and sugar-cured roast salmon and potato cakes

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INGREDIENTS
1 salmon filet skin on
50 g coarse salt
150 g sugar
1 lemon zested
a bunch of dill
lemon wedges to serve
 
the potato cakes
1 kg potatoes skin on
4 tbsp cream
butter room temperature
250 g Plain flour
 

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DIRECTIONS
01
Put the salmon on a tray, skin side down. Mix the salt, sugar, lemon ans dill and cover the surface of the flesh with it. Put in the fridge and leave for 8 hours.

02
Heat the oven to 220 °C.

03
RInse off the cure and put on abaking tray. Roast for 20 minutes. Serve jsut warm with abit more chopped dill and some lemon wedges.

04
The potato cakes :

05
Boil the potatoes, drain really well and cool a little, then peel and mash with the cream and a tsp of salt.

06
Mix in  enough flour to stiffen the mixture, then knead until smooth. take pieces about the size of an egg and gently roll each one out on a lightly floured surface until it is quite thin.

07
Heat a non stick frying pan and coof for 2/3 minutes on each side until lightly browned and starting to puff up.

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