Salmon Gravadlax with Buckwheat Blinis
TM6 TM5 TM31

Salmon Gravadlax with Buckwheat Blinis

5.0 (6 ratings)

Ingredients

Salmon Gravadlax (prepare 48 hours in advance)

  • 20 g fresh dill leaves
  • 120 g coarse sea salt
  • 80 g caster sugar
  • 15 g vodka
  • 2 pinches ground black pepper, or to taste
  • 1 salmon fillet, fresh, boneless, skin on (approx. 300 g)

Lemon Dill Cream

  • 100 g double cream
  • 20 g lemon juice
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 1 bunch fresh dill leaves (approx. 5 g)

Buckwheat Blinis

  • 100 g buckwheat flour
  • 150 g water
  • 1 tsp baking powder
  • 1 medium egg
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 20 g salted butter, for cooking

Garnish

  • 35 g olive oil
  • 15 g lemon juice
  • 15 g white balsamic vinegar
  • 10 g honey
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 20 g rocket salad

Nutrition
per 1 portion
Calories
3831 kJ / 902 kcal
Protein
43 g
Carbohydrates
76.5 g
Fat
6.5 g

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