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Latke Platter with Gin-Cured Salmon

Latke Platter with Gin-Cured Salmon

This Latke Platter features crisp, golden latkes, Beet Horseradish Hummus, Vanilla Bean Applesauce, Dill Labneh, and Gin-Cured Salmon.
Prep Time 45 minutes
Cook Time 1 hour
Curing Time 2 days
Course Main Course
Servings 6

Equipment

  • Two small casserole dishes
  • Large skillet
  • Food Processor

Ingredients
  

Gin-Cured Salmon

  • 30g (1oz) fennel seeds
  • 90g (3oz) light brown sugar
  • 65g (2oz) granulated sugar
  • 85g (3oz) kosher salt
  • 1 lemon zested
  • 1 side salmon
  • 2 tbsp gin
  • 4-5 sprigs Fresh dill for sprinkling

Beet Horseradish Hummus

  • ½ cup dried chickpeas
  • ½ tsp baking soda
  • 2 cloves garlic peeled
  • 125g (4.5oz) pickled beets
  • 3 tbsp prepared horseradish heaping
  • 2 tbsp tahini heaping
  • ¾ tsp salt
  • 1 lemon juiced
  • 2 tsp sesame oil

Vanilla Bean Applesauce

  • 4 McIntosh Apples peeled and cored
  • ¾ cup water
  • ¼ cup granulated sugar
  • 1 vanilla bean

Dill Labneh

  • 1 cup Greek yogurt 5% milk fat
  • 2 tbsp fresh dill finely chopped
  • 1 clove garlic minced
  • ½ tsp kosher salt

Latkes

  • 2 large russet potatoes scrubbed, shredded
  • 1 yellow onion peeled, shredded
  • ½ cup matzo meal
  • 3 large eggs
  • 2 tsp kosher salt
  • neutral oil for frying

Instructions
 

For the Salmon

  • Pour the fennel seeds into a dry skillet over medium heat. Toast the spices until fragrant, shaking the pan frequently. This should take 2-3 minutes. Transfer the seeds to a bowl and set them aside.
    30g (1oz) fennel seeds
  • In a large bowl place the salt, granulated sugar, and brown sugar. Add the fennel seeds and the zest of one lemon.  Stir to combine.
    90g (3oz) light brown sugar, 65g (2oz) granulated sugar, 85g (3oz) kosher salt, 1 lemon
  • Spoon half of the salt and sugar mixture into a small casserole dish and place the salmon on top. Sprinkle the surface of the fish with the gin and cover with the remaining salt and sugar mixture. Make sure every inch of the salmon is covered. 
    1 side salmon, 2 tbsp gin
  • Top the salmon with dill sprigs and cover with plastic wrap. Place another small casserole dish on top of the salmon and add a couple of cans of beans to act as weights. Transfer to the fridge and let cure for 24-48 hours or until the salmon is firm to the touch. 
    4-5 sprigs Fresh dill
  • Thoroughly rinse the salmon in cold water and pat dry. Cut into paper-thin pieces and transfer to a plate. Chill until ready to serve. The salmon will keep for up to 3 weeks in the fridge. 

For the Hummus

  • Pour the chickpeas into a bowl and cover with cold water. Leave the chickpeas to soak for 8 hours.
    ½ cup dried chickpeas
  • Drain the chickpeas and transfer them to a small saucepan. Cover the chickpeas with one inch of cold water. Bring to a boil and add the baking soda. Reduce to a simmer and cook until tender, about 15-20 minutes. Drain the chickpeas and set them aside to cool slightly.
    ½ tsp baking soda
  • Place the chickpeas in a large food processor and add the garlic, pickled beets, horseradish, tahini, and salt. Turn the food processor onto high and slowly stream in the lemon juice and the sesame oil. Blitz until smooth. Transfer to a bowl and chill until ready to serve. The hummus will last up to a week in the fridge. 
    2 cloves garlic, 125g (4.5oz) pickled beets, 3 tbsp prepared horseradish, 2 tbsp tahini, ¾ tsp salt, 1 lemon, 2 tsp sesame oil

For the Applesauce

  • Place the apples, water, and sugar in a small saucepan. Split the vanilla bean lengthwise and, using the back of a knife, scrape out the caviar. Add the caviar and the pod to the pot. 
    4 McIntosh Apples, ¾ cup water, ¼ cup granulated sugar, 1 vanilla bean
  • Place the saucepan over medium-low heat and cook, stirring occasionally, until the apple breaks down completely. About 20 minutes.
  • Take the applesauce off of the heat and let it cool to room temperature before transferring it to a resealable container and storing it in the fridge. The applesauce will keep for a week in the fridge. 

For the Labneh

  • In a bowl stir to combine the yogurt, dill, garlic, and salt.
    1 cup Greek yogurt, 2 tbsp fresh dill, 1 clove garlic, ½ tsp kosher salt
  • Line another bowl with cheesecloth and add the yogurt mixture to the bowl. Form a bundle and suspend that bundle from a kitchen faucet or a shelf. Leave the labneh to drain for a minimum of 1 hour. Three hours is best.
  • Unwrap the labneh and transfer it to a bowl. The labneh will keep in the fridge for one week. 

For the Latkes

  • Place the onion and potato in a fine-mesh strainer lined with cheesecloth suspended over a bowl. Form the cloth into a bundle and squeeze to remove any excess moisture. Really get your back into it. Leave the potato to drain in the strainer for 5 minutes.
    2 large russet potatoes, 1 yellow onion
  • Remove the strainer and discard the liquid that accumulated in the bowl. There should be a thin layer of potato starch at the bottom of the bowl, hold onto it. Place the onion and potato in the bowl and add the matzo meal, eggs, and salt. Using your hands, mix everything together until well integrated.
    ½ cup matzo meal, 3 large eggs, 2 tsp kosher salt
  • Heat 1-inch of oil in a large skillet until shimmering. Add a heaping tablespoon of the potato mixture to the oil and fry on both sides until golden, about 2-3 minutes on each side. Try not to crowd the pan. Only cook 4-5 latkes at a time. 
    neutral oil
  • Transfer the golden latkes to a plate lined with a paper towel and keep warm in a low oven. Repeat until all the latkes are fried.

Notes

There are a lot of moving parts to this platter. I recommend tackling the sauces a day in advance and leaving only the latkes for the day of. 
Keyword applesauce, hummus, labneh, latkes, salmon