French Friday with Dorie: Salmon and Potatoes in a Jar

Without a doubt, this week's recipe is one I would have glanced at in Dorie Greenspan's cookbook, Around My French Table, and then moved on. That's what I like, however, about being part of the French Fridays with Dorie cook along is that I make some of the recipes I would not try if left to my own devices.

I have never pickled anything before so when I told my family I was going to be pickling salmon this week they looked a little skeptical, but thought it would be good to try "at least once." 

There really wasn't much to prepare this dish. A little bit of kosher salt and sugar was all that was needed to cure the salmon and a little bit of time. You can't do this recipe in a rush. After it cures in the refrigerator for at least 18 hours (mine was at least 22 hours), you wash and dry it, and cut up a carrot, some onion, add some thyme, coriander seed, black peppercorns and then fill the jar with olive oil. And then put it back in the refrigerator for at least 6 hours. 

You do the same thing with the potatoes except you add vinegar. I added white wine vinegar to mine and used small red and gold potatoes. I enjoyed the preparation of this so much and thought about my father and how he would have loved this. I remember when we would go visit my grandparents in Pennsylvania every summer, my grandmother would have pickled herring ready for my dad. And there is something so rewarding when you can food in jars. It just gave me a sense of accomplishment and made me feel like I had something ready for my family to eat and I loved just looking at the jars of salmon and potatoes sitting on the refrigerator shelf.

We all were filled with anticipation when I opened the jars. I served it with some lemon wedges and bread. I have been thinking about what adjectives would best describe this dish, all of us were, but we finally came to the conclusion that it is indescribable because it is unlike anything any of us have tasted before. The potatoes were cooked (you boil them a little before pickling them), but a little crunchy and you could taste a hint of wine vinegar. The carrots were crisp and crunchy and the salmon...the salmon is what is indescribable. Firm, a little salty, but with the lemon it has such a burst of flavor in your mouth. We kept trying to compare it with other foods that we have eaten and couldn't come up with any. This is just something you have to try for yourself.

I will definitely make this again. It is a perfect summer meal when you don't want to turn on the oven or stove for very long and I think it would be a great dish to serve to guests because the meal would be something everyone would talk about and remember. 

Visit French Fridays with Dorie to read what the rest of the group thought about this dish. You can find the recipe on pp. 182-184 in Around My French Table. Next week's recipe is eggplant caviar. The reaction to this one should be interesting because I am the only one who likes eggplant.