David Burke's Pastrami Salmon and Potato Pancakes

Ingredients

Cooking Directions

Place salmon on a platter. Combine salt and sugar. Mix well, and coat both sides of salmon with salt mixture.

Combine coriander, parsley, and shallots in a food processor and puree. Coat both sides of salmon with puree.

Refrigerate salmon for 2 to 3 days.

Scrape marinade from fish and discard. Dry fish with paper towels.

Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute.

Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.

To serve: Cut pastrami salmon into thin slices on the bias, or diagonally, and serve with Mustard Oil, rye toast, and (if you wish) Potato Pancakes.

For the potato pancakes:

Combine potatoes, shallots, and egg in a food processor and grate.

Spoon grated-potato mixture into a bowl and add salt and pepper. Heat clarified butter or olive oil in a large sauté pan, preferably with a nonstick surface.

Spoon 2 or more tablespoons of potato mixture into pan for each pancake. The thickness and diameter of the pancakes will depend on how they are to be used. Cook pancakes until golden brown, turning frequently.

Recipe courtesy David Burke.