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Smoked Salmon Dip with Fermented Potato Chips 

with Poplar Grove Three Roses Rosé

Prep time: 12 hours                Cooking time: 30 min              Serves: 2-4 people


Ingredients for Curing the Salmon:
  • 1 side Delicious wild salmon 
  • 1 each Lemon zest 
  • 1 tsp Black pepper, coarse 
  • 2 each Bay leaf 
  • 25% weight of Salmon Kosher Salt 
  • 25% weight of Salmon Sugar 
Ingredients for Smoked Salmon Dip:
  • 150 grams Cured salmon (or smoked salmon) 
  • 75 grams Cream Cheese 
  • 150 grams Whipping Cream 
  • 50 grams Sour cream 
  • 5 grams Caper Brine 
  • 1 each Lemon Zest 
  • 5 grams Olive oil 
  • 10 grams Capers 
  • Salt and Pepper to taste 
  • Salmon roe for Garnish
Ingredients for Potato Chips:
  • 1 lbs Kennebec potatoes 
  • Water 
  • Kosher Salt 
Directions for Curing Salmon:
  • Wash, skin and debone your salmon side 
  • Mix salt, sugar, zest, black pepper, bay leaf together, massage mixture to release oil from the lemon zest 
  • On a piece of plastic wrap, sprinkle cure and lay salmon face down.  Cover in cure and lightly press down with a weight 
  • Put in fridge for 12-48 hours depending on the level of cure you’d like. 
  • Remove from fridge, rinse cure and let dry uncovered in your fridge for about 12 hours. 
Directions for Making Salmon Dip: 
  • In a food processor, mix salmon, cream cheese, whipping cream, lemon zest, and olive oil together.  Blend until smooth, thinning with some cream until desired consistency. 
  • Add caper brine and lemon juice while mixer is running.  Season with salt and pepper. 
  • Scoop into bowl and set aside.

Directions for Making Potato Chips:

  • Wash and dry your potatoes thoroughly. 
  • Using a mandolin, carefully slice chips to about a 2-3 mm thick. 
  • Cover potatoes with water.  Weigh the combined total and add 2% salt.  Mix well. 
  • Cover with Cabbage leaf and leave at room temperature for 24-48 hours. 
  • Drain potatoes. (DO NOT RINSE) 
  • Fill a pot 1/3 full of canola oil, heat on medium to 300.  REMEMBER.  Oil does not like water so make sure your potatoes are well drained! 
  • Add potato slice and gently jostle so they don’t stick together.  When golden and beautiful, remove and drain on a rack.  Try one before you salt them!