Dill and Gin Cured Gravlax with chive Blini

Dill and Gin Cured Gravlax with Chive Blini

You need to begin this recipe 2 days before serving, but the good news is when you are ready to serve all the work has been done. We had friends over last night for end of the week drinks and this was the perfect snack.


 

Ingredients

2 salmon fillets 500g each
1 tbs coriander seeds
1 tbs peppercorns
1/4 cup salt
1/4 cup sugar
1 bunch dill
1/3 cup gin
Chive Blinis
1 cup plain flour
2 teas baking powder
2 egg yolks
3 tbs chopped chives
1 cup milk
1/2 teas salt

Method

Place coriander seeds and peppercorns in a mortar and pestle crush coarsely.
Add the sugar and salt to the mortar and pestle  and mix well.
Lay 2 large pieces of cling film on a work surface slightly overlapping to form a large rectangle.
In the centre lay half of the dill, place fillets on dill skin side down.
Press the salt mixture over the fillets, press into the flesh, pour over the gin and top with remaining dill.
Wrap up tightly place on a tray, put a plate on top and weigh down, ( I used canned tomatoes ).
Turn the salmon a couple of times and leave in the fridge for 2 days.
To serves brush of excess salt mixture using kitchen paper.
Cut on a 45 degree angle without cutting through the skin, discard the skin.

For the chive blinis, place the flour, baking powder and salt in a bowl, give it a light whisk.
Add the chives, egg yolks and milk, whisk to form a thick better.
Let stand for 15 minutes before making blinis.
Heat a pan, lightly grease and cook the blinis, a teaspoon of batter will make the perfect shape.
Cool on a wire rack.

I served the gravlax and blinis on a platter with a bowl of cream fraiche, lemon wedges, lump fish caviar and a handful of rocket. The blinis are suitable to freeze.