Salmon Gravlax/Blinis
Salmon Gravlax (at least 24 hours prep time)
What we need:
2 lbs of salmon
1 cup dill springs
⅓ cup dill chopped
⅔ cup of kosher salt
⅓ cup of sugar
2 tbsp white peppercorns
1 tbsp fennel seeds
1 tbsp caraway seeds
What we’re doing:
Start by grinding the white peppercorns, fennel seeds, and caraway seeds down. Then add in
salt and sugar to create your curing rub.
Next, lay down some plastic wrap and use some of your mixture to give a light base. Place your
salmon, skin-side down, onto the plastic, and then take the your mixture and coat the top, as
well as laying down your dill springs.
Now wrap each filet tightly in the plastic, and put it on a plate in the refrigerator for at least 24
hours, turning it every 12 hours or so while gently massaging the plastic. We’re looking to cure
our fish, so ideally you want it to feel firm to the touch when you finally pull it.
When it’s time, unwrap the salmon, and get rid of your mixture and the dill. Run your filets under
cold water and then pat them dry with a paper towel.
Take your chopped dill and lay it out on a plate, and then take your salmon filets, flesh side
down, and press it firmly into the dill.
Then take your salmon, and on a cutting board, slice it diagonally against the grain into thin
strips.
Serve with a sauce of your choice.
Blinis
What we need:
1 tbsp of yeast
1 ½ cups of flour
1 cup of warmed milk
½ cup of milk
3 eggs, separate the yokes from the whites….whisk the whites
A pinch of salt
What we’re doing:
In a mixing bowl, sift together 1 cup of flour and your yeast. Then add in your warm milk, and
mix until you get something like a paste.
Let that ferment for two hours in a warm room atmosphere (we used to put it under the
comforter in a warm bedroom).
When it’s ready, add in the rest of the flour and your other ingredients except for the egg whites
and mix them together. When it gains some consistency, add in the whisked egg whites.
Then let it sit again for 30 minutes.
Heat a pan and add a little oil. We’re looking to cook these quickly, much like pancakes.
Serve hot with accouterments of your choosing.