Crepes parmentier with cured salmon and creme fraiche
( SERVES 4 )

Viva 28/6/2012

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Amanda Laird

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500 g	Salmon, fillet, pin bones removed
2 cloves	Garlic, finely sliced
200 g	White sugar
200 g	Salt, (rock salt)
⅓ cup	Vodka

500 g	Agria potatoes
30 ml	Milk
2 tbsp	Plain flour
2	Eggs, yolks
2	Eggs, whites, whisked
1½ tbsp	Cream
1	Salt & freshly ground pepper, to season
1	Creme fraiche, to serve

To cure the salmon; place the salmon on a board. Combine the remaining ingredients then massage into the salmon.
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.
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.
To make the crepes; steam the potatoes until soft then either put through a mouli or push through a sieve. Leave to cool.
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.
Serve the crepes in a stack with salmon and creme fraiche layered between.