Nova Scotia, Canada
Atlantic salmon is caught in the St. Marys river system, including the LaHave, Medway, Margaree, and Liscomb rivers, traversing a peaceful and picturesque country- side. In order to preserve the catch over the long winter, the technique of cold smoking was developed. The process includes five steps: salt or brine curing, draining, drying, smoking, and cooling. The smoking temperature is maintained between 70 degrees and 90 degrees F [21 degrees and 32 degrees C], and the salmon is essentially raw. The removal of moisture from the fish prevents the growth of bacteria, thus preserving the fish. "Nova- style" lox can be milder in flavor and is usually less salty.
Freshly grated horseradish, homemade applesauce, and sliced chives can be added for garnish. Salmon roe may be added as well.
1. All advance preparation may be found in the ingredient list.
Preparation of the Batter
2. Coarsely grate the potatoes, onion, and apples together, using the feed tube of a food processor fitted with a grating disc. Toss togedier and place in the center of a piece of cheesecloth. Form a bundle and squeeze out as much liquid as possible. The more liquid removed, the crisper the pancakes will be.
3. Add the egg and the egg yolk to the drained potato mixture and stir in the scallions, dill, and salt. Add enough flour to form a smooth, thick batter.
4. Heat some vegetable oil in a heavy skillet. Fry 1/4-cup [60-mL] portions of batter in the hot oil, about 2 minutes per side, or until golden and crisp. Drain on paper towels and keep warm.
5. Serve 2 pancakes per person, topped with 1-ounce [30-g] rosettes of smoked salmon. Place 2 tablespoons [30 mL] of crème fraîche at the side.
Page created 2003. Modified March 2007
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