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Cured Arctic Char on Lefse

This method works well with other fish. Substitute salmon or fresh trout for the char if you like. From: bonappetit.com SERVES 8

Cured Char
1 whole large skin-on arctic char, (1–1½ lb.), bones removed
1/3 cup kosher salt
1/3 cup sugar
2 teaspoons mustard seeds
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
2/3 cup finely chopped fresh dill
2 tablespoons aquavit
Pickled Onion And Assembly
¼ small red onion, chopped
¼ cup apple cider vinegar
2 teaspoons sugar
½ teaspoon kosher salt
To serve:
Lefse (see below)
Crème fraîche and dill sprigs
Flaky sea salt

Cured Char

Rinse char under cold running water; pat dry with paper towels. Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into char. Place skin side down in a baking dish; top with dill and drizzle with aquavit. Cover tightly with plastic wrap, pressing directly onto fish. Chill, turning 2–3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2–4 days (it will get saltier and firmer the longer it sits). Thoroughly rinse char and pat dry with paper towels.

Do Ahead: Char can be cured (and rinsed) 1 week ahead. Cover and chill.

Pickled Onion And Assembly

Place onion in a small heatproof jar. Bring vinegar, sugar, kosher salt, and 2 Tbsp. water to a simmer in a small saucepan, stirring to dissolve. Pour over onion. Cover and chill until onion is bright pink, at least 8 hours and up to 2 days.

Thinly slice char and serve on Lefse topped with crème fraîche, dill, pickled onion, and sea salt.

Lefse

Like a potato-y flatbread and great topped with cured fish.

2 large russet potatoes, scrubbed
¼ cup heavy cream
2 tablespoons unsalted butter, room temperature, cut into ½” pieces
½ teaspoon kosher salt
1¼ cups all-purpose flour, plus more

Place a rack in middle of oven; preheat to 400°. Prick potatoes all over with a fork and bake directly on the rack until yielding when pressed, about 1 hour. When cool enough to handle, scoop flesh into a large bowl; discard skins (or nibble on them with butter and salt—we won’t judge). Mash potato with a fork until only a few lumps remain. Let cool.

Mix in cream, butter, salt, and 1¼ cups flour with a fork until a shaggy ball forms. Turn out on a lightly floured surface and knead, working in more flour a tablespoonful at a time, until dough is smooth, elastic, and soft, about 3 minutes. Cover loosely and let rest 10 minutes. Divide dough into 12 portions.

Heat a dry griddle or large skillet, preferably cast iron, over medium heat. Working with 1 portion at a time and keeping others covered, roll out dough on a floured surface as thinly as possible to make an irregular 8”-diameter round (perfection is overrated). Cook until dough looks dry and is browned in spots, about 2 minutes per side. Transfer lefse to a wire rack; let cool.

Do Ahead: Lefse can be made 2 days ahead. Store tightly wrapped at room temperature.