Dill Cured Salmon Graviax with Caraway Idaho® Potato Cakes, Pickled Red Cabbage & Horseradish Ver Ju

Ingredients

• <strong>For the Potato Cakes</strong>
• 5 8 oz Large Idaho potatoes
• 1/3 cup Vegetable oil
• 1 Egg
• 1 tsp Salt
• 1/2 tsp Freshly ground black pepper
• 1 tsp Toasted caraway seeds
• 1 Vidalia onions
• 2 Tbsp Toasted bread crumbs
• <strong>For the Graviax</strong>
• *Graviax is available at most gourmet markets. Fresh salmon fillets or smoked salmon may be substituted for Graviax.
• 1 side Salmon, cleaned and deboned, with skin left on
• 2 Tbsp Olive oil
• 1 oz Crushed black pepper
• 1 lb Brown sugar
• 7 oz Kosher salt
• 1/4 lb Parsley, chopped
• 10 Garlic cloves, minced
• 10 Shallots, minced
• 15 Lemons, cut into thin slices
• For the Horseradish Ver Jus:
• 1/2 cup White wine
• 1/2 cup Ver jus
• 2 oz Fresh, grated horseradish
• 1 Shallot, chopped
• 2 Sticks of butter, cut into cubes
• Salt
• Pepper
• * Ver jus may be substituted with white wine vinegar