Copenhagen Cured Lox
Dominick's Cooking Corner at the Taste of Chicago on July 6, 2003.

1 side (2 ½ to 3 lbs.) salmon.
It must be super-fresh with the skin left on.
The belly fat should be slightly trimmed and the pin bones should be removed.

  • Cover the entire side with coarse sea salt or kosher salt.
  • Shake off excess and let stand in your refrigerator for 24 hrs. covered loosely with Saran wrap and preferably raised on a cooling rack within a pan so that as liquid is rendered from the salmon (while curing) the fish won't be left standing in said liquid.
  • After 24 hours, fill your sink with enough ice water to let the salmon soak for 5 minutes or so to rinse residual salt out of the flesh.
  • Pat dry with clean kitchen towel.
  • Allow a few ounces of premium Aquavit (Aalborg Jubileum is a good brand) to soak into the side of salmon.
  • A sprayer or plant mister works nicely.
  • Allow side to sit in refrigerator for another 24 hrs.
  • Last step is to completely cover side with finely chopped dill, cover tightly in plastic and let sit in fridge for another 24 hrs.
  • Slice thinly and serve with capers, fine diced shallot, diced egg yolk, and sour cream as garnishes, with a nice quality flatbread or toast.
  • Don't forget some cold shots of Aquavit!Sköl!

The Fishguy's Native Shrimp Cakes
Dominick's Cooking Corner at the Taste of Chicago on July 6, 2003.

Use your favorite domestic shrimp.
Fresh, if at all possible, and uncooked.
Peel, clean, and de-vein shrimp.
In a food processor, add to each pound of cleaned shrimp:

1 tsp. dry mustard
1 tsp. baking powder
1 tsp. finely grated lemon peel
1 T. fresh lemon juice
1 tsp. Worcestershire
1 tsp. salt
1 tsp. white pepper
1 raw egg
¼ cup finely minced shallots
¼ cup finely minced parsley
1 heaping T. Hellmann's mayonnaise
1/3 sleeve of Ritz crackers
  • Pulse in food processor until a paste that you can form into patties is achieved.
  • Fry until crisp on each side in hot pan.
  • Serve with lemon wedges and a nice fruit salsa or scented aoli.