Dill & Lemon-Cured Salmon Blinis
Active time: 15 minutes
Total time: 24-36 hours
Serves: 5-8
Cured salmon is an impressive but deceptively simple dish that will wow your guests. Based on the length of time cured, your salmon may range from medium to hard cure (36+ hours). Keep the salmon for up to 3 days in the fridge. Hosting a brunch? Serve sliced salmon and poached eggs on top of fresh latkes for a festive spin on eggs benedict!
Equipment
Blender (optional)
Ingredients
Salmon
⅓ cup brown sugar
⅓ cup kosher salt
1 tsp black pepper, ground
Zest of 2 lemons
1 cup fresh dill, roughly chopped
1lb fresh salmon, skin on
Blinis
½ cup all-purpose flour
½ cup buckwheat flour
½ tsp baking powder
½ tsp sugar
½ tsp sea salt
1 cup milk
1 egg
1 tbsp butter, melted
Butter, to cook
To serve
Greek yogurt
Fresh dill, chopped
Preparation
Salmon: Combine sugar, salt, black pepper, lemon zest, and dill. Set aside.
Place 2 pieces of plastic wrap perpendicular to one another in a loaf or roasting pan (depending on the size of your filet).
Divide half the salt mixture in the shape of the filet in the plastic wrap.
Add the salmon, skin side down.
Cover the top of the salmon with the remaining salt mixture.
Wrap tightly, and weigh down using “weights”
Refrigerate for 12 hours, and turn salmon over. Return weights and salmon to the fridge for an additional 12 -18 hours.
When ready to eat, scrape off salt, and rinse. Pat to dry and slice.
Blinis: Combine flours, baking powder, sugar, salt, milk, egg, and melted butter in a blender (or whisk) until smooth.
Heat butter in a skillet over medium-low heat. Using a tablespoon, cook the blinis until bubbles form, 1-2 minutes. Flip, and cook for an additional minute.
Set aside.
Top blini with a dollop of Greek yogurt, sliced salmon, and a sprig of dill.
Enjoy!
Notes
Make the blinis up to 2 days in advance and keep in the fridge until ready to serve.
Substitute buckwheat flour for whole wheat if you prefer.
Use wild salmon, sashimi-grade if possible.