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!