Blinis with Salmon

Ingredients

• 1 tbsp juniper berries
• 1 tbsp peppercorns
• 3 tbsp sugar
• 6 tbsp sea salt
• 5 sprigs dill
• 800 g salmon fillet (ready to cook with skin)
• 2 Eggs
• 100 g wheat flour (Type 405)
• 100 g buckwheat flour
• 10 g fresh yeast
• 275 ml lukewarm milk
• 2 tbsp liquid butter
• 1 pinch salt
• 4 tbsp clarified butter
• 150 g crème fraîche
• 4 tsp chives sprigs
• 4 lemon slices

Instructions

1. 1.

   For the gravlax, crush the juniper berries and peppercorns coarsely in a mortar or with a knife blade. Mix with sugar and salt in a bowl.

2. 2.

   Rinse half of the dill, shake dry, finely chop the leaves. Add to the seasoning salt and spread about half on a shallow dish.

3. 3.

   Rinse the salmon, pat dry, place skin-side down on the seasoning. Distribute remaining seasoning over the fish, press lightly, cover with cling film and refrigerate for about 24 hours.

4. 4.

   Separate the eggs for the blinis. Mix wheat and buckwheat flour. Dissolve yeast in milk and stir into the flour mixture with liquid butter, yolks, and salt. Adjust thickness by adding more milk or flour if needed. Cover and let rise in a warm place for about 20 minutes. Chill egg whites, beat stiffly before folding into the batter.

5. 5.

   Heat clarified butter in a pan, drop spoonfuls of batter and cook each side 1–2 minutes until golden brown. Drain on paper towels (keep warm at 80 °C if desired).

6. 6.

   Remove salmon from brine, rinse and pat dry. Wash remaining dill, shake dry, strip leaves and finely chop. Sprinkle evenly over the salmon and slice thinly with a fillet knife.

7. 7.

   Arrange blinis with salmon on plates. Add 3–4 tbsp crème fraîche to each, sprinkle chives, garnish with lemon slices, and serve.