These nutty buckwheat and millet blinis make the perfect brunch topped with vodka cured salmon, tangy dill sour cream and peppery watercress sprigs. Try making Cured Salmon With Buckwheat and Millet Blinis for your next brunch or as a starter for your next dinner party.
Cured Salmon With Buckwheat and Millet Blinis Recipe
Serves 8
Ingredients:
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
Blinis
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
Method:
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 to cure.
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 1 tablespoon 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.
