Potatoes Rösti

Ingredients

• 1 pound russet potatoes (about 2 potatoes), peeled if desired
• (2 tablespoons grated onion)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons vegetable oil, duck, goose, or chicken fat, or bacon fat
• Hide ingredients for Sour cream or Horseradish Sauce 1 Sour cream or Horseradish Sauce (opens in new tab) Sour cream or Horseradish Sauce
  • ½ cup cold heavy cream
  • 3 tablespoons lemon juice or distilled white or cider vinegar
  • 2 tablespoons grated peeled fresh or drained prepared horseradish
  • ¼ teaspoon salt
  • Pinch of cayenne pepper
  • ½ cup sour cream
  • 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
  • 1 to 2 teaspoons cider vinegar or lemon juice, to taste
  • ¼ teaspoon salt, or to taste
  • (Pinch of sugar)

  Sub-recipe steps

  1. Beat in a medium bowl to stiff peaks: ½ cup cold heavy cream
  2. Gradually, beat in: 3 tablespoons lemon juice or distilled white or cider vinegar; 2 tablespoons grated peeled fresh or drained prepared horseradish; ¼ teaspoon salt; Pinch of cayenne pepper
  3. Chill for at least 30 and for up to 60 minutes. Stir gently before serving.
  4. About 1 ¾ cups
  5. A richer sauce perfect for serving with Crudités, slathering on pastrami and corned beef sandwiches, or serving with roasted beets or parsnips.
  6. Stir together thoroughly in a medium bowl: 1 cup mayonnaise, store-bought or homemade; ½ cup sour cream; 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
  7. Add: 1 to 2 teaspoons cider vinegar or lemon juice, to taste; ¼ teaspoon salt, or to taste; (Pinch of sugar)
• Hide ingredients for Hot-Smoked Salmon, flaked 1 Hot-Smoked Salmon, flaked (opens in new tab) Hot-Smoked Salmon, flaked
  • 4 cups cool water
  • ½ cup packed brown sugar
  • ¼ cup pickling or table salt or ½ cup Diamond kosher salt
  • 2 pounds skin-on salmon fillets
  • 1 small chunk alder, apple, pecan, maple, or other hard wood
  • (Maple syrup or warmed honey)

  Sub-recipe steps

  1. Combine in a medium bowl: 4 cups cool water; ½ cup packed brown sugar; ¼ cup pickling or table salt or ½ cup Diamond kosher salt
  2. Whisk until the salt and sugar are dissolved. Use fish tweezers or a clean pair of pliers to remove any bones from: 2 pounds skin-on salmon fillets
  3. Place the salmon in a glass, enamel, or stainless steel pan just large enough to hold it. Alternatively, place in a 1-gallon heavy-duty zip-top bag and place the bag in a bowl in case of leakage. Pour the brine over the salmon, cover the pan or seal the bag, and refrigerate for 8 hours. If the salmon is not completely submerged in the brine, turn it occasionally. When finished brining, pat the salmon dry and place it skin side down on a rack and refrigerate uncovered until dry to the touch, 8 to 12 hours.
  4. Heat a smoker or grill set up for indirect cooking to 200°F (preferably with a water pan). Add to the coals: 1 small chunk alder, apple, pecan, maple, or other hard wood
  5. Add the salmon to the cooler side of the smoker or grill, skin side down. Smoke for 45 minutes, then, if desired, baste the fish lightly with: (Maple syrup or warmed honey)
  6. Continue to smoke, basting every 15 minutes with more syrup, if using, until the internal temperature of the fish reaches 145°F, no more. Remove the fish from the smoker and let cool completely. Wrap tightly and refrigerate for up to 10 days or vacuum-seal and freeze for up to 6 months.
• Chopped dill, parsley, tarragon, or a combination
• Lemon wedges