Dill-cured salmon with potato cakes and lemon cream
1 (2 pound) centre-cut piece salmon (our sockeye salmon works well)
½ cup sugar
½ cup kosher salt
1 bunch fresh dill, coarsely chopped, plus more for garnish
2 large red potatoes, peeled
Kosher salt and freshly ground pepper, to season
2 tablespoons canola oil
½ package cream cheese
2 tablespoons 35% cream
2 teaspoons grated lemon zest
For lemon cream, in small bowl, combine all ingredients. Cover and chill until ready to use, up to 1 day.
To cure salmon, rinse and pat dry. In medium bowl, combine sugar and salt and rub entire salmon generously, front and back; sprinkle with dill. Wrap tightly with several layers of wrap. Place in shallow glass dish and weigh down with another heavy dish or pan. Let fish cure in refrigerator 2 days, turning over after 24 hours. To serve, remove fish from wrapping and thoroughly rinse. Set aside.
For potato cakes, grate potatoes and place in clean kitchen towel. Squeeze out excess moisture; season with salt and pepper. Heat nonstick skillet over medium heat. Add small mounds of potatoes to skillet. Cook 2 minutes per side. Remove and place on parchment-lined baking sheet. Potato cakes can be warmed in 350°F oven for 10 minutes prior to serving.
To serve, top potato cakes with a dollop of lemon cream and slices of cured salmon. Serves 8.