Brian's Photo Blog — Article 483
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Sour Pickle Rémoulade and Potato Latkes
Friday 30 October 2015   —   Category: Cooking & Food
Last month I came across a food article on which featured the photo to the right.

My eyes grew wide, my mouth started to water, and a whispered “Wow!” of awe escaped my lips.

I was elated and grateful that the article had links to the recipes necessary to bring that vision into reality. I couldn’t wait to give it a try!

I didn’t feel inclined to try the Salmon Gravlax recipe, as it seemed more effort than it was worth. Especially since I love the smoked salmon at Trader Joe’s.

Unfortunately, the nearest TJ’s is in Corvallis, about a 20-minute drive away, and I was too lazy to go there just for salmon. Therefore, for my first try I decided to make the potato latkes and the sauce, and eat them with a pork chop instead.

As I wrote in A Tale of Four Sauces, I have slightly modified the original Sour Pickle Rémoulade recipe to suit my own needs and taste. You can download a recipe PDF of my version.

Because the recipe makes one quart of sauce, I made only a small one-eighth batch for my first try. I was very happy with the delicious result!
Next up was some potato latkes cooked in a cast-iron skillet. The original recipe said to fry them in a whole cup of oil! Oy vey — no way! I felt like I was splurging by using a whole tablespoon of oil!

My way is definitely healthier! Down­load the latke recipe PDF.
To round out my meal, I fried two tomato halves, topped with spices and grated Dubliner cheese, in another cast-iron skillet.

Have I ever mentioned how much I love cast-iron cookware? I DO!
After frying a pork chop in some extra-virgin olive oil at high heat for about 10 to 15 minutes — in a cast-iron skillet, of course! — I topped it with the Sour Pickle Rémoulade sauce. Accompanied by a fried tomato and a couple of potato latkes, my restaurant-worthy meal (IMHO) was complete and ready to eat.
A few weeks later, after I had picked up some smoked salmon at Trader Joe’s, I was ready to take things to the next level by attempting to imitate, after my own fashion, the recipe which had started me down this path.

It is an unusual combination which I would never have imagined on my own, but the three different foods — potato latke, smoked salmon and Sour Pickle Rémoulade — work well together by complementing each other’s textures and flavors.
For the sake of comparison, once again here is the original photo which inspired this culinary adventure.

As you can see, it is not exactly the same, but it is pretty close. Even more important than the beauty shot, it was a unique, truly scrumptious meal!
I love reading food articles and looking at restaurant menus online because they give me great ideas I can try at home, without the excessive expense of eating out. I can’t wait for the next round of experiments in the kitchen!
Brian's Photo Blog — Article 483
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