Recipe: Smith and Wollensky's Crab Cakes and Pastrami Salmon

CRAB CAKES
Source: Smith & Wollensky, New York City

Yield: 4 servings

Whitefish fillets 1/4 lb.
Chicken stock 1/4 cup
Butter, softened 1/4 lb.
Fresh chives, chopped 3 Tbsp.
Lump crab meat 1/2 lb.
Cornichons, chopped 2 Tbsp.
Cayenne pepper 1/8 tsp.
Kosher salt to taste
Freshly ground black pepper to taste
Frying oil as needed

Chop fish into small pieces; place in food processor and puree with chicken stock. Add butter and mix well. Transfer to mixing bowl. Add chives, crab, cornichons, cayenne, salt and pepper. Mix thoroughly; lightly form into 8 cakes.
Brown each cake in oil on both sides, cooking through.

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PASTRAMI SALMON
Source: Smith & Wollensky, New York City

Yield: 10 servings

Salmon 2 to 21/2 lb.
Coarse or kosher salt 1 cup
Sugar 1/2 cup
Cilantro leaves 2 cups
Italian parsley leaves 1 cup
Shallots, peeled 1/2 lb.
Molasses 1/2 cup
Cayenne pepper 2 Tbsp.
Bay leaves 5
Sweet paprika 1/4 cup
Coriander seeds, ground 1/4 cup
Freshly ground black pepper 1/4 cup
Black pepper, cracked 1/4 cup

Remove pin bones and skin from salmon. Coat both sides of salmon with mixture of salt and sugar. In food processor, pur e cilantro, parsley and shallots; coat both sides of salmon with mixture. Cover; refrigerate 2 to 3 days.

Combine molasses, cayenne and bay leaves in saucepan, bring to a boil and simmer 1 minute; cool.

Scrape herb mixture from salmon and discard. Dry fish with paper towels. Brush molasses on both sides of salmon. Sprinkle paprika, coriander, ground pepper and cracked pepper on both sides of salmon; refrigerate overnight. Thinly slice on bias before serving.