SALMON GRAVLAX ON SARAZIN BLINIS

BY CATHERINE MOREAU
FROM THE TEA THROWDOWN
Salmon Gravlax
Salmon Gravlax
Gravlax Ingredients
One 3 1/2- to 4-pound salmon fillet with skin (must be very fresh!!)
1 1/2 cup coarse salt
1 cup brown sugar
1 Tbsp. freshly ground pepper
1/4 cup of vodka
1 bunch of fresh dill roughly chopped (key ingredient!)

Method

  1. Crush the dill with coarse salt and add the brown sugar.
  2. Season the salmon fillets with the ground pepper. Cover with the dill mixture and splash with Vodka. Cover the salmon in plastic wrap and weigh  down with something heavy (about 1 pound – a brick covered in tin foil works well). Refrigerate for 24-36 hours.
  3. Rinse under cold water and pat dry. Remove skin with a sharp knife and cut on the bias into very thin pieces.

Mustard Sauce Ingredients
1/4 cup Dijon mustard
2 tablespoons brown sugar
Juice of 1 lemon
1/2 cup olive oil
A bunch of dill, chopped
Horseradish, to taste (optional)

Method

  1. Mix the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the dill and horseradish.

Sarazin Blinis Ingredients
1 cup of sarazin flour
1 1/2 cup of water
1/2 tsp of salt
1/4 tsp of baking powder

Method

  1. Pour the ingredients in a bowl and mix until well blended. Add a bit of water if needed to make the mixture pourable.
  2. Heat a frying pan and add a little butter. Pour small circles of the mixture in the pan and cook approximately 30 seconds on each side.
  3. Add a little layer of the sauce and roll a piece of the salmon to resemble a rose. Top off with a sprig of dill. Serve with lemon wedges.
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4 thoughts on “SALMON GRAVLAX ON SARAZIN BLINIS

  1. Those little beautiful are absolutely stunning!

  2. Wow! Absolutely beautiful… I love fresh salmon… this is making me want sushi right now!!
    -JulieC

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