Crispy Salt and Vinegar Potato Skins

Salt and Vinegar Potato Skins with Tahini Dressing. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

SALT AND VINEGAR POTATO SKINS WITH TAHINI, SOUR CREAM DIP
Serves 4-6

These salt and vinegar potato skins are inspired by the kiwi obsession with the salt and vinegar flavour combination on potato chips. Very crispy, salty and tangy and VERY DELICIOUS!

8 medium sized Potatoes
1/4 cup / 75 ml White Wine Vinegar
Extra Virgin Olive Oil for brushing
50 g Parmesan Cheese, grated
Freshly ground Black Pepper
1 handful Italian Parsley, finely chopped
5 tsp Sea Salt

Tahini Sour Cream Dip:

225 g Sour Cream/ Crème Fraiche
2 tbsp Tahini
Lemon Juice from 1 lemon
1 tsp Sea Salt

Method Salt and Vinegar Potato Skins:

Preheat oven to 250ºC.

Wash the potatoes and cut into halves. Place on baking paper on a baking tray and bake in the oven for 45 min until just tender, but still firm. Set aside to cool. Scoop out the flesh into a bowl, leaving ½ cm thick shell. The potato flesh may be set aside for another use (mash). Lightly score the interior of each potato with a fork and brush generously with vinegar, allowing the flavours to soak in.

Preheat oven to 250ºC grill.

Brush the potatoes with olive oil and season generously with salt and a little ground pepper. Place the potato skins, skin side up, on a baking tray and place under the grill in the oven and cook for 2-3 minutes, making sure they don’t burn. Turn the potatoes over and grill for another 5 minutes. During the last few minutes of grilling, sprinkle each potato with Parmesan and grill until melted. Garnish with Parsley and serve the Salt and Vinegar Potato Skins while hot, with Tahini Sour Cream Dip.

Method Tahini Sour Cream Dip:

Mix sour cream, tahini, lemon juice and a generous sprinkle of sea salt in a bowl. Set aside to cool in the fridge before serving.

Enjoy!
© Manja Wachsmuth 2017

If you’re after more salty recipes, try my blackberry cured grav lax or read more about using salt for cooking and flavouring

Blackberry Grav Lax

Salt recipes Salt recipes Salt recipes Cooking with Salt Cooking with Salt

BLACKBERRY GRAV LAX
Serves 8-10

In this Grav Lax recipe salt, in combination with the sugar, alcohol and fruit is used to draw moisture out of the flesh and preserve the fish. Giving it a lovely smooth texture and a very slight salty taste. The traditional Scandinavian Grav Lax, has had an overhaul with blackberries, creating a stunning fillet, that looks great on your smorgasbord.

1 kg Salmon Fillet, skin on, pin boned
½ cup/70g Sea Salt Flakes
¼ cup Raw Sugar (weigh)
2 tsp Heilala Vanilla Powder (seeds from 2 vanilla pods)
2 tbsp freshly ground Pepper
3 cups/ 400 g Frozen or fresh Blackberries
1/3 cup/ 1 dl Snaps
2 tbsp fennel seeds

Horseradish Dip:

Horseradish cream
Sour cream
Salt & Pepper to taste

Serving:

Rye Bread
Micro greens (coriander & beetroot sprouts or watercress)
Lemon rind
Blackberries

Method Grav Lax:

Place sea salt, sugar, vanilla powder, pepper, blackberries, snaps and fennel seeds in a food processor or blender, and blitz to mix.

Place the salmon skin side down on several layers of cling film, (enough to wrap around and cover the salmon), and place on a baking tray. Using tweezers, remove the pin bones along the side of the salmon fillet. Spread the salt and blackberry mixture over the fish, making sure it’s completely covered. Then wrap the cling film tightly around the salmon. Place a second baking tray or chopping board over the fillet and weigh it down with a heavy item (Weighing the fish down, is not usually part of traditional Swedish curing technique, however it’s often used in Southern Hemisphere cooking, to help draw moisture out. This technique may give the fish a tougher texture).

Refrigerate and cure for at least 24 hours, up to 48 hours.

Remove the cling film and clean the seasoning mixture from the salmon with a wet teatowel. Avoid rinsing the filet, under the tap, as this will rinse out the beautiful red colour. Serve thinly sliced on toasted rye bread, garnish with micro herbs (ie coriander & beetroot sprouts or watercress), lemon rind, blackberries and horseradish dip (see method below).

Method Dip:

Mix horseradish cream and sour cream, evenly 50/50 and season with sea salt and pepper to your liking.

The Grav Lax will keep 3-4 days, chilled.

Cooking note: It is important to use sea salt crystals and not rock salt, as flavour and texture will vary greatly.

Salt recipesSalt recipes Salt recipes

Salt

Salt recipes

Over the years, I’ve developed a bit of an obsession with salt. Ever since my shoot at Læsø Salt, I’ve been testing recipes, using salt as a main part of the dish. Wether it be preserving, a cooking technique or just adding a salty flavour to the food. The whole thing has been quite an experience, entering the world of recipe writing! I’ve been fortunate enough to have my salt recipes published in the current summer issue of NORD magazine along with my article about Læsø Salt Works.

Below follows the unedited version of the article, and over the next few weeks, I’ll share a series of blog posts, with my salty recipes:

BLACBERRY GRAV LAX
ZINGY MARGARITA & PINK GRAPEFRUIT MARGARITA
SALT & VINEGAR POTATOSKINS WITH TAHINI, SOUR CREAM DIP
PORK BELLY IN BRINE WITH CRISPY CRACKLING
SALT DOUGH LEG OF LAMB
SALTED CHOCOLATE AND CARAMEL TART(S)
GOLDEN PAVLOVA WITH SUMMER BERRIES AND SALTED CHOCOLATE SAUCE
SALTED CARAMEL ICE CREAM (you’re gonna wanna check back for this one…)

Cooking with Salt Cooking with Salt Cooking with Salt Cooking with Salt Cooking with Salt Cooking with Salt Cooking with Salt Cooking with Salt

COOKING WITH SALT
Salt has been used for cooking for thousands of years, in many cultures around the globe. Before the invention of the refrigerator, salt has been one of the most important preservation methods of meat and fish and as one of the 5 main flavors (sweet, sour, salty, bitter and umami), salt is an important and recognizable part of our daily life when it comes to cooking.

The modern day’s introduction of ready-made foods and fast food has given salt a really bad reputation. However, there are many ways to utilize the salt’s good qualities in the kitchen to preserve, slowcook or give untraditional taste in the sweet kitchen.

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A TRULY IDYLLIC PLACE!
We are on the island of Læsø in Denmark. Læsø is a small island in Kattegat, just off the east coast of the peninsula Jutland, Denmark. Half an hour sailing from Frederikshavn you will find this idyllic island, also called the gem of Kattegat. When you leave the ferry (or almost already when boarding) you know that you are on island time. It is quite a wind blown place but also peacefull. It is filled with nostalgia and the passing days of old Danish fishermen and village charm. This is really the outskirts of Denmark, but if you feel stressed, you’ve come to the right place: Here you can relax!

The island has a fantastic and unique nature and you will find the beauty in the little things. The island is known for its scampi festival in August and the cute timbered houses with seeweed roofs.

On the edge of a pine forest, south of Byrum, bordering the open part of the truly windy parts of Læsø lies Læsø Saltworks. It is both a place where they make Læsø Salt, but also a tourist attraction that in a very gripping way, tells the story of life on Læsø in the past and gives a living sight of how to make salt.

The salt they make here more than measures up to some of the world’s leading salt brands and I would venture to say it’s something very special. Due to the high concentration of salt in the sea around Læsø (up to 14%, against normal 2-3%), the sea salt has been harvested on Læsø since the Middle Ages, but later died due to shortage of fire wood and sand drift.

Back in 1990, when archaeologists began studying the history of Læsø, the idea of ​​salt seething on Læsø was revived with the discoveries made by the archaeologists. Today the salt is made according to the old traditions and recipes.

Entering the seething room, it’s warm, humid and dark. The only light is a lamp over the huge seething pan, as well as a bit of daylight flowing under the grassy roof and the open doorway. It’s almost like going straight back into the Middle Ages. This is how the seethery looks. It is designed from archaeologists’ findings of the original salt works, which lay here hundreds of years ago. Saltwater is taken from wells, dug into the lowest parts of southern Læsø and in the saltworks the water is set to evaporate in large pans over open fire. The big pans look like a huge bathtub, with steamy water, as you imagine it would look like in a movie about the wild Northmen from the 16th century.

When the salt layer is saturated, the salt crystals are formed on the surface and poured into baskets where the residual water runs off before the salt is added to drying on the drying ceiling. The salt is handmade with respect for nature’s surroundings on the island, and they also give a demonstration of how to sethe salt yourself.

All by-products of the process are used for the Læsø Salt Care skin care series and are excellent treatment for people with dry skin or psoriasis. The salt retains many of its natural minerals such as calcium and magnesium and has a rich flavour. It is porous enough to crush between two fingers. Læsø Salt is the preservation of a lost art and pride and a tasty and beautiful product that is good for many types of cooking, not just to sprinkle over an egg. A visit here inspires a desire to retrieve cooking methods of a bygone era using salt dough for long-term cooking and cure salmon in a new way, as well as exploring salt in the sweet kitchen. One of nature’s most exciting taste contradictions with a lingering selection of salty sweet sensations. From irresistible caramel ice cream to decadent chocolate tart and sweet pavlova, it’s hard to resist this winning combination.

You can check out more of my images from Læsø Salt Works here. And read more about what else to do on Læsø, here & here

 

Nordic Sea Salt

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If you’ve worked with me in my studio, or just gotten to know me, while I’ve been in New Zealand,  you might have been so lucky to recieve as a present, a cute little linnen bag, tied with a piece of string and filled with pourus sea salt crystals, along with an attempt from me to explain why this salt is awesome!

You might have thought:  “Wow, how awesome can salt be?” or “I thought Maldon salt was supposed to be the awesome salt!” Well Maldon salt is awesome, and I know the “REAL” salt to use if you are a chef or a real foodie. But Maldon, move over, because here’s the story and the images to show, why I think Læsø Salt is more awesome.

As a visual person, I buy with my eyes (not everything and always, but often). A product has got to look good or sell me the idea of looking good. Well for starters Læsø Salt does just that. Just take a look at the place where they make it!
It is full of beautiful photo opportunities, and if my dad hadn’t been hanging around, waiting for me to finish “doing my thing”, I could have spent the whole day here. Although I think I got some pretty cool shots after all.

We are still on the island Læsø, as I wrote about the other day and the first visit on my itinerary of the day. At the edge of a pine forrest, south of the town Byrum, bordering the open plain of the the truly windblown parts of Læsø, lies Læsø Salt Works. It is both the place where they make Læsø Salt, but also a tourist attraction that tells a lot of the story on life on Læsø back in the day. Without making it too long and boring (the guides at Læsø Salt does not), I’ll try to explaing why this place, and the salt, is so special.

Due to the high concentration of salt in the sea around Læsø, the making of sea salt has been happeing on Læsø since the middel ages, but then since died out. Back in 1990 when archeoligists started looking into some of the history of Læsø, the idea of salt seething on Læsø was brought back to life using the discoveries the archeologists made. Today they seethe salt after the old traditions and recipes and make just enough to meet demands and keep Læsø Salt Works a healthy business.

The salty water is brought in from wells, dug in the lower parts of southern Læsø. In the Salt Works the water is set to evaporate over the fire. Once the brine is saturated, the salt crystals form on the surface and is scooped up into the baskets where residue water runs off, before the salt is set to dry in the drying addic.

The salt still retains a lot of the minerals and has a full-bodied flavour. It is porous enough to be perfect for crushing between two fingers before seasoning any dish. The salt is hand made and with respect for the nature sourroundings of the island. All biproducts of the seething is used for Læsø Salt Care scin care range and is excellent treatment for people with dry skin or pshoriasis. So apart from the oddness in bringing sea salt across the globe to New Zealand, Læsø Salt meets a lot of my criteria for many products that I buy. I like to support: My local community, the preservation of a lost art, AND pride and effort into making a tasty and beautiful product.

Read more about Læsø Salt Works in English here and in Danish here. Stay tuned for another awesome place to visit on Læsø, soon!