Pickled salmon with strawberries, dill, and horseradish cream on savory pancakes from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine (page 190) by Edward Lee
- salmon fillets
- bay leaves
- whole cloves
- sour cream
- dill
- whole wheat flour
- horseradish
- lemons
- onions
- strawberries
- active dry yeast
- black peppercorns
- eggs
- all-purpose flour
- fleur de sel
- sugar
- distilled white vinegar
- allspice berries
- milk
-
EYB Comments
Salmon must brine 3 days, pickle 3 days, and cure 1 day.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.