Salmon Gravlax with Buckwheat Blini

Total Time:
26 hr 25 min
Prep:
45 min
Inactive:
25 hr 30 min
Cook:
10 min

Yield:
about 40 blini
Level:
Intermediate

Ingredients
  • Salmon Gravlax:
  • 1 lemon, zested
  • 2 cups coarse sea salt
  • 1/2 cup sugar
  • 1 tablespoon whole white peppercorns
  • 1/2 bunch fresh dill
  • 2 pound side salmon, 1-inch thick, pin bones removed, skin on
  • Buckwheat Blini:
  • 1 package active dry yeast
  • 1 1/2 cups warm milk (108 to 110 degrees F)
  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup melted unsalted butter, plus more for sauteing
  • 3 large eggs, separated
  • 1 recipe Dill Creme Fraiche, recipe follows
  • 1 recipe Radish-lime salsa, recipe follows
  • Dill Creme Fraiche:
  • 1/2 cup creme fraiche
  • 1/2 bunch fresh dill, leaves coarsely chopped
  • 1/2 lemon, juiced
  • 1 teaspoon sea salt
  • Radish-Lime Salsa:
  • 1 bunch radishes, coarsely chopped
  • 1 tomato, coarsely chopped
  • 1/2 red onion, coarsely chopped
  • 1/2 bunch fresh cilantro leaves
  • 2 tablespoons rice wine vinegar
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
Directions

Mix all ingredients together in a bowl until combined.

Yield: 3/4 cup

Put all the salsa ingredients in a food processor and pulse 5 times to combine. Put it in a bowl and serve.

Yield: 2 1/2 cups


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