Cured Salmon With Buckwheat & Millet Blinis

Cured Salmon With Buckwheat & Millet Blinis

Cured Salmon With Buckwheat & Millet Blinis. 

Serves 8

160g light agave

150g sea salt flakes

2 carrots, peeled and grated

1 tbsp cumin seeds

1 lemon, finely grated zest only

2 tsp black peppercorns

¼ cup vodka

1 side salmon, skin on, pinboned

2 cups watercress sprigs



2 eggs

1½ cups milk

1 cup millet flour

1 cup buckwheat flour

2 tsp gluten-free baking powder

60g butter, chopped


Dill Sour Cream

¾ cup sour cream

1 lemon, finely grated zest only

1 tbsp finely chopped dill


Place agave and salt in a small saucepan over medium heat and warm.

Remove from heat. Place in a bowl with grated carrot, cumin, half the lemon zest, peppercorns and vodka.

Place salmon, skin side down, on 2 large layers of plastic wrap and spread the carrot mixture over salmon.

Wrap tightly to enclose with the plastic wrap and place on a large tray, skin- side down.

Set aside at room temperature for 1 hour.
Place in the fridge for 2 days until cured.

Whisk egg and milk in a jug. Sift flours and baking powder together in a bowl. Gradually add milk mixture to flour mixture, lightly whisk until combined. Set aside for 10 minutes to rest.Melt half the butter in a large non-stick frying pan over medium-low heat.
Add tablespoons of batter to the pan and cook for 2 minutes each side or until golden brown.

Transfer to a wire rack and repeat with remaining butter and batter.

Unwrap fish from plastic wrap. Scrape away carrot mixture, discard. Pat fish dry. Thinly slice salmon away from the skin.

To make the dill sour cream, combine sour cream with lemon zest and dill. Season with salt and freshly ground black pepper. Serve salmon with blinis, dill sour cream and watercress sprigs.


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