4 medium white potatoes, around 1kg in weight?
1 medium onion?
1 fennel bulb?
2 tsp of fennel seeds, crushed in a pestle and mortar
3 large eggs
80 g of plain flour or matzo meal
2 tsp of sea salt?Cracked black pepper?
100ml of sunflower oil for frying
For the Lemon and Chive Aioli
5 tbsp of mayonnaise?
Juice of 1?2 lemon?
1 garlic clove, crushed?
1 tbsp of finely chopped chives
1. Pre heat the oven to 80°c, 60°c fan
2. Cut the tops off the fennel and slice in half lengthwise. Remove the core and slice very thinly, preferably with a mandolin if you have one. Leave the fennel slices to soften in a bowl of cold water for 10 minutes.
3. Peel the potatoes and coarsely grate, or even better, use a grating attachment on your food processor. Grate the onion and add with the potato to a clean tea towel and squeeze as much of the water out as possible.
4. Add the potato and onion to a large bowl. Drain the fennel and add to the bowl with the crushed fennel seeds, eggs and flour or matzo meal, salt and pepper. Mix really well with your hands.
5. Heat 80ml of the oil in a large frying pan over a medium heat. When the oil is hot but not smoking, add about 3 tablespoons worth of mixture for each latke into the pan and flatten with a spatula.
6. Fry the latkes, turning once for around 4 to 5 minutes each side until a deep golden brown. Repeat with the remaining latkes, adding a bit more of the remaining oil each time. Remove with a slotted spoon to a baking tray lined with kitchen paper and keep warm in the oven until you are ready to serve.
7. To make the aioli; combine all the ingredients and mix well.
8. Serve the latkes on a large plate with a bowl of the aioli on the side.
150ml distilled white vinegar
75g white sugar
3 allspice berries
3 whole cloves
½ tsp yellow mustard seeds
1 tsp black peppercorns
2 fresh bay leaves
1 large red onion, sliced into thin rings
1. Combine all the ingredients (except the onions) in a saucepan and heat, stirring occasionally until the sugar is dissolved. Remove from the heat and allow to cool to room temperature.
2. Place onions into a non-reactive bowl and strain the pickling brine over the spices. Discard the spices.
3. Allow the onions to marinate in the brine for at least an hour before enjoying.
Serves 6 -8
100g of sea salt?
150g of sugar?
1 teaspoon of fennel seeds, crushed
70g of whole black peppercorns?
1 packet of dill?
grated zest of 1?2 lemon?
800g salmon fillet, skin on
1. Combine the salt, sugar, fennel seeds, grated zest and peppercorns in a bowl.
2. In a non-reactive dish wide enough to hold the salmon, add two tbsps of the salt mixture to the bottom and lay 4 or 5 dill sprigs on top.
3. Lightly score the skin of the salmon and place that on the salt and dill. Cover with another two tbsps of the mixture or enough to cover. Set the remaining salt mixture aside and reserve.
4. Cover the salmon dish with cling film and leave in the fridge overnight.
5. The next day, drain off any liquid from the salmon, then repeat the process by adding 2 tbsps of the salt mixture to the bottom of the dish and another two tbsps of the top of the salmon to cover. Repeat this process over the next two days, replenishing the dill sprigs with fresh ones each time.
6. On the fifth day, rinse the salt mixture off the salmon really thoroughly and dry with kitchen paper. Leave uncovered in the fridge overnight to allow the flavours to deepen.
7. Slice very thinly from the front of the fillet to the tail and serve on potato latkes with a lemon and chive aioli, capers and some pickled red onions.
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