Serves 6 to 8
¼ cup kosher salt
2 tablespoons brown sugar
1 cup chopped fresh dill
1 pound center-cut salmon fillet, skin and pin bones removed
2 russet potatoes, peeled and shredded (about 3½ cups)
1½ teaspoons kosher salt Canola oil, for frying
Sour cream, for serving
Minced fresh chives, for serving
For the gravlax: Combine the salt, sugar, and dill in a small bowl. Lay a large sheet of plastic wrap in a baking dish and sprinkle half the salt-sugar mixture down the center. Put the salmon on top of the salt sugar mixture and cover with the rest of the salt-sugar mixture. Wrap the salmon tightly in the plastic wrap and refrigerate for 48 hours to cure, turning the fish over a few times. Rinse the excess salt-sugar mixture off the salmon and thinly slice to serve. Refrigerated, gravlax will keep for a week.
For the latke: Toss the potatoes with the salt and wring them out in a clean towel to remove excess water. Put ¼ inch oil in a large skillet. Spoon the potatoes into the cold oil in the pan in a single layer and flatten with the back of a spatula. Turn the heat to medium and cook the latke undisturbed until a deep golden crust forms on the bottom, about 15 minutes, pressing occasionally with the spatula. Flip the latke onto a plate and add more oil to the skillet. Slide the latke back into the hot skillet, uncooked side down. Cook on the second side until deep golden brown, about 8 more minutes.
Slice the latke into wedges, top with gravlax slices, sour cream, and chives, and serve.
Excerpted from Zahav: A World of Israeli Cooking, © 2015 by Michael Solomonov and Steven Cook. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.