Old Bay Cured Salmon, Lovage Crème Fraiche, Acadian Style Potato Pancakes

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Old Bay Cured Salmon
Fresh salmon 180 g
Old Bay Seasoning 30 g
Sugar 15 g
Lemon zest 2.5 g
Lovage Creme Fraiche
Heavy cream (35%) 250 mL
Cultured buttermilk 50 mL
Lovage leafs, pureed 20 g
Acadian Style Potato Pancakes
Large yellow flesh potato 1 each
Egg 1 each
Day old bread 1 slice
Butter 10 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Old Bay Seasoning 1/2 tsp


This recipe was created in collaboration with Club House for Chefs by: Jesse Vergen, Chef Owner of Saint John Ale House in St. John, New Brunswick

For the Old Bay Cured Salmon: Start the salmon 24 hour in advance by blending the Old Bay Seasoning, sugar, and lemon zest. Then rub the fillet with this cure mixture. Make sure to aggressively cover the salmon and leave covered in the refrigerator for 24 hour. After the salmon has firmed up, rinse off the spices and medium dice the salmon.

For the Lovage Crème Fraiche: Mix the heavy cream and cultured butter milk. Leave the mixture in a warm place to thicken and develop deep flavour. When the mixture has thickened, mix in the lovage puree and reserve.

For the Acadian Style Potato Pancakes: Peel the potato. Rappee the potato on a box grater. Add an egg to the potato puree and tear up the bread. Mix the ingredients well in a bowl and season with salt and pepper. Fry four small pancakes with the potato batter in butter over a medium heat. Season with a OLD BAY Seasoning to finish.

For Serving: Place pancakes on four plates and spread the cream fraiche over each one. Top with salmon.

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