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.

Notes about this recipe

  • Eat Your Books

    Salmon must brine 3 days, pickle 3 days, and cure 1 day.

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