Quick-cured salmon with caramelised apples and röstis
- December 2013
- Serves 8-10
- Takes 40 min to make, 30 min to cook, plus cooling and chilling
Cured salmon, served with caramelised apples and crunchy potato röstis, makes an elegant festive starter.
- 7.9g (1.3g saturated)
- 22.4g (12.4g sugars)
For 10 servings
- 500g skinless and boneless salmon (see tip)
- 3 tbsp elderflower cordial
- 3 tbsp lemon juice
- 2 tbsp sea salt flakes
- 120ml cider
- Small bunch of fresh dill, chopped
- Soured cream to serve
For the röstis
- 650g waxy potatoes (we used charlotte)
- Olive oil for frying
For the caramelised apples
- 4 braeburn or cox apples
- 1 tbsp caster sugar
- 5 juniper berries
- 1 tbsp clear honey
- 1 tbsp cider vinegar
- Core and chop the apples into small chunks, then put them in a frying pan with the sugar, juniper berries, honey and cider vinegar. Season well. Set the pan over a medium heat and simmer for 10 minutes or until the apples are caramelised and soft. Press them down gently with a wooden spoon to crush a little, then remove to a plate and set aside to cool.
- Put the salmon in the freezer, wrapped well in cling film, for 20 minutes until very firm but not frozen. To make the röstis, peel the potatoes, then put them in a pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until just tender. Drain, set aside to cool, then chill in the fridge for 30 minutes.
- Coarsely grate the cold potatoes using a box grater. Heat a 0.5cm layer of olive oil in a non-stick frying pan. Working in batches, fry small, flattened spoonfuls of the grated potatoes for a minute or so on each side until crisp and golden. Drain on kitchen paper and season with sea salt.
- Meanwhile remove the salmon from the freezer, unwrap, then slice thinly and arrange over the base of a large, shallow glass or ceramic dish. In a jug, combine the elderflower cordial, lemon juice, sea salt, cider and dill, then pour over the salmon. Set aside to cure for 10 minutes until the salmon is starting to become opaque.
- To serve, arrange the salmon on a large serving board or plate with the röstis, and put the apples and soured cream in small bowls. Take to the table and let everyone assemble their own röstis.
You need very fresh, top-quality salmon for this recipe. Tell your fishmonger it’s to be cured, not cooked. Organic salmon is generally produced in a sustainable way but wild is best, if your budget allows
To save time and stress, prepare and cook the röstis the day before. When cool, layer between sheets of baking paper and keep chilled. To serve, arrange the röstis in a single layer on a couple of baking sheets, then crisp up in a hot oven for 5 minutes.
You can also make the apples a day ahead, leave to cool, then chill overnight. Let them come to room temperature before serving.
Parboiling the potatoes first when making röstis stops them turning grey when they’re grated.
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