Serves 4


500g salmon fillet, pin bones removed

2 cloves garlic, finely sliced


200g white sugar

200g rock salt

1.3 cup vodka

1/2 cup fresh dill, chopped

500g agria potatoes
30ml milk
2 Tbs plain flour
2 egg yolks
2 egg whites, whisked
1 1/2 Tbs cream
Salt and freshly ground black pepper
Butter for cooking
Creme fraiche

1 To cure the salmon; place the salmon on a board. Combine the remaining ingredients then massage into the salmon.

2 Wrap in plastic wrap and put into a dish. Place weights on top and refrigerate for 6 hours or overnight, then turn over and repeat.

3 Brush off the excess salt if preferred then slice very thinly on an angle; you will need a very sharp knife and you need to leave the skin behind.

4 To make the crepes; steam the potatoes until soft then either put through a mouli or push through a sieve. Leave to cool.

5 Mix all the other ingredients and fold into the potato mix. Heat a fry pan and add a little butter then cool the crepes in small spoonfuls, approximately four to a pan (pikelet size but crepe consistency).When the top of each looks almost set, turn over and cook until golden.

6 Serve the crepes in a stack with salmon and creme fraiche layered between.