Dill Cured Salmon Graviax with Caraway Idaho® Potato Cakes, Pickled Red Cabbage & Horseradish Ver Jus

The crispy texture of the Caraway Idaho Potato Cakes is complemented by the silkiness of the thinly sliced gravlax. Both flavors are enhanced with a dollop of tangy red cabbage and drizzle of horseradish ver jus. This dish may be served as an elegant appetizer or main course for a festive brunch or luncheon.


  • For the Potato Cakes
  • 5 8 oz Large Idaho potatoes
  • 1/3 cup Vegetable oil
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Toasted caraway seeds
  • 1 Vidalia onions
  • 2 Tbsp Toasted bread crumbs
  • For the Graviax
  • *Graviax is available at most gourmet markets. Fresh salmon fillets or smoked salmon may be substituted for Graviax.
  • 1 side Salmon, cleaned and deboned, with skin left on
  • 2 Tbsp Olive oil
  • 1 oz Crushed black pepper
  • 1 lb Brown sugar
  • 7 oz Kosher salt
  • 1/4 lb Parsley, chopped
  • 10 Garlic cloves, minced
  • 10 Shallots, minced
  • 15 Lemons, cut into thin slices
  • For the Horseradish Ver Jus:
  • 1/2 cup White wine
  • 1/2 cup Ver jus
  • 2 oz Fresh, grated horseradish
  • 1 Shallot, chopped
  • 2 Sticks of butter, cut into cubes
  • Salt
  • Pepper
  • * Ver jus may be substituted with white wine vinegar


For the Potato Cakes
  1. Preheat oven to 350°F. In a 12-inch skillet or sauté pan, heat oil over medium heat until hot.
  2. In a small bowl or cup, beat egg with salt, pepper and caraway seeds.
  3. In a large bowl, grate potatoes and onion. Quickly add in breadcrumbs and mix together.
  4. Using a 1/4-cup measuring cup, scoop potato mixture and drop into hot oil to make four mounds. With a pancake turner, flatten each mound slightly to make a cake. Cook cakes 4 minutes on each side until golden brown. Remove cakes from oil using a slotted metal spoon and drain them on layers of paper towel. Repeat to make 12 more cakes.
  5. Place cakes on a baking sheet and bake for 5 minutes. Remove cakes from oven and set aside.
For the Graviax
  1. Place salmon on a large cutting board or counter, brush skinless side with olive oil.
  2. In a medium bowl, combine the pepper, brown sugar and kosher salt. Cover salmon with the mixture, putting more on the thick end of the salmon.
  3. In a bowl, mix the chopped herbs with the garlic and shallots. Spread mixture over the salmon. Top with lemon slices to cover.
  4. Transfer salmon to a large baking sheet and wrap tightly with plastic wrap. Place a second baking sheet on top of salmon and weight it using sacks of rice or driedbeans as weights. Refrigerator for 2-3 days.
  5. Once the salmon has cured, unwrap the salmon and scrape off the toppings, being sure to brush off any remaining pepper, sugar and salt mixture.
  6. For the Horseradish Ver Jus:
  7. In a small saucepan over medium heat simmer wine, ver jus, horseradish, and shallot until the amount of liquid is reduced by half.
  8. Using a wire whisk, slowly stir in butter one cube at a time until all butter is melted.
  9. Using a fine mesh strainer, strain mixture over a bowl, Taste and add salt and pepper as desired.
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Yield: 4-6 main course servings or 6-8 appetizer servings

John Darn
Bryant Park Grill
New York, NY

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