Wednesday, May 6, 2015
Cured Salmon (Gravlax) with Blinis
If you want to serve a great appetizer at your next cocktail party that is both easy to make and luxurious, you should definitely try this recipe.
When you think of luxurious foods, you might also think of expensive foods. Well, if you cure your own salmon you will just be paying for the salmon and not for the cost of someone else's labor. Plus you will be able to customize its flavor with the aromatics of your choice.
Gravlax is Scandinavia's most distinctive dish. The process of curing salmon is extremely easy, yet you will impress your guests! Raw salmon is cured with salt and sugar and infused with fresh dill, white peppercorns, citrus peel and aquavit or brandy.
Carving gravlax is the hardest thing and you will absolutely need a sharp knife.
I found this recipe in Saveur magazine; I added a few ingredients of my own and here it is!
CURED SALMON (GRAVLAX) WITH BLINIS
Makes about 50 pieces of blinis and salmon
For the gravlax:
1 lb fresh salmon (wild caught if possible) with skin-on
1 cup dill (finely chopped)
2 tablespoon kosher salt
1 tablespoon sugar
2 tablespoons white peppercorns (crushed)
Peel of 1 lemon (sliced)
3 tablespoons aquavit or cognac
For the blinis:
1 cup crème fraîche
1/2 cup all purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking soda
Fresh dill and lemon slices to garnish
Combine dill, salt, pepper, sugar and lemon peel in a small bowl and stir together. Place fish in a baking dish.
Rub salt mixture into flesh, then sprinkle aquavit or cognac over fish.
Cover loosely with plastic wrap, then place a slightly smaller plate or pan on top of plastic. Place heavy cans on plate. Refrigerate for 3 to 4 days.
Rinse fish in cold water and pat dry. Use a long, sharp knife to slice salmon thinly.
Whisk eggs and sour cream in a large bowl. In another bowl combine flour, salt and baking soda. Add to egg mixture and whisk until smooth.
Heat a nonstick skillet over medium heat. Spoon batter into pan to form small 2-3'' rounds. Cook, turning once, until golden brown on both sides.
Transfer to a serving platter, top with slices of gravlax and sprinkle with finely chopped chives.