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Gravalax With Buckwheat Blini

  Salmon filltet 500 Gram (With Skin On)
  Dill 1⁄4 Cup (4 tbs), finely chopped
  Sea salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Brandy 1 Tablespoon
  Plain flour 75 Gram (1/2 Cups)
  Buckwheat flour 75 Gram (1/2 Cups)
  Salt 1⁄2 Teaspoon
  Dry yeast 1 Teaspoon
  Milk 160 Milliliter (2/3 Cup)
  Eggs 2 , separated
  Cream 160 Milliliter (2/3 Cup)
  Mascarpone 250 Gram
  Horseradish cream 1 Tablespoon

Remove bones from fish with tweezers, trim edges to neaten if necessary; place skin-side down on piece of foil.
Sprinkle salmon with combined dill, salt, pepper and sugar, then brandy.
Wrap salmon in foil, place salmon between two trays, place weight on top of top tray; refrigerate overnight.
Finely slice salmon; top a buckwheat blini with horseradish mascarpone and salmon.
Repeat with another layer.
buckwheat blini Place sifted flours, salt and yeast in medium bowl.
Gradually whisk in combined milk and egg yolks until mixtureis smooth.
Cover, stand in warm place 1 hour or until mixture is frothy.
Beat cream in small bowl with whisk until soft peaks form, fold into yeast mixture.
Beat egg whites in small bowl with whisk until soft peaks form, fold into yeast mixture.
Cover; stand 15 minutes.
Pour 2 tablespoons of batter into heated oiled pan, cook until browned both sides.
Repeat with remaining batter.
Horseradish mascarpone Combine ingredients in small bowl, cover, refrigerate until required.

Recipe Summary

Difficulty Level: 
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Main Dish

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