Top Spelt Crumpets with Vodka-Cured Salmon, silky mascarpone cream, and tangy pickled onions, each bite is a burst of balanced flavour. Crumpets can be stored in the fridge for 5-7 days. To serve, simply place in a toaster and top with the delicate cured salmon. These Spelt Crumpets with Vodka-Cured Salmon are satisfying without being too heavy!
Spelt Crumpets with Vodka-Cured Salmon Recipe
Serves: 4 (Makes: 8)
Prep time: 45 mins-( +24 hours start day before)
Cook time: 60 mins
Proving time: 1 hour 30 minutes
Ingredients:
Extra herbs for serving
Vodka Salmon
½ cup (145g) coarse cooking salt
½ cup (100g) caster sugar
1 tbsp coriander seeds, crushed
2 tsp juniper berries, crushed
1 tsp black peppercorns, crushed
¼ cup (60ml) vodka
600g centre cut piece Atlantic salmon
Pickled red onion
½ cup (125ml) white vinegar
¼ cup (60ml) water
1 tbsp white sugar
1½ tsp salt
1 tsp coriander seeds
½ tsp black peppercorns
1 medium red onion, thinly sliced
Crumpets
1 cup (250ml) full cream milk, warmed
½ cup (125ml) warm water
1 tsp sugar
7g sachet dried yeast
1 cup (160g) white spelt flour
â…“ cup (60g) wholemeal spelt
½ tsp bi-carb soda
¼ tsp fine salt
Mascarpone creme
250g mascarpone
Finely grated rind of 1 lemon
1 tbsp chopped dill
2 tsp finely chopped chives
Method:
For the salmon, combine salt, sugar, coriander seeds, juniper berries, peppercorns and vodka in a bowl.
Place salmon in a deep glass dish and pour over the salt mixture. Cover and refrigerate for 24-36 hours to cure.
For the pickled red onion, heat vinegar, water, sugar, salt, coriander seeds and peppercorns in a small saucepan placed on an induction setting 8, bring to the boil. Place onion in a medium sized jar or small bowl and pour over the vinegar mixture. Allow to cool and refrigerate until required.
For the crumpets, combine milk and water in a medium sized jug or bowl. Whisk sugar and yeast. Place in a warm spot for 10 minutes until light and fluffy.
Place spelt flours into a medium bowl, pour in yeast mixture and mix with a spoon to combine. The mixture should be of a similar consistency to thickened cream. Place in a steam oven. Set the proving dough function and prove for 45 minutes to 1 hour or until little bubbles have formed on the surface.
Remove from the oven. Combine bi-carb soda and salt with 1 tbsp of water. Whisk into the batter and prove for a further 30 minutes.
Preheat a large frying pan on an induction setting 6. Lightly grease 4 crumpet rings with butter and place in the pan allowing them to heat for 2-3 minutes. Fill each ring with approx â…“ cup (80ml) and leave to cook for 5-6 minutes. Gently remove the rings, cover with a lid and cook for a further 1-2 minutes. Flip and cook for 1-2 minutes. Repeat with remaining mixture.
Meanwhile prepare mascarpone creme, by whisking mascarpone in a medium sized bowl until thick and smooth. Stir in lemon rind, dill and chives and season to taste with salt and pepper.
To serve, warm 4 dinner sized serving plates in a warming drawer on setting 3.
Wash cure mixture off the salmon and pat dry. Thinly slice salmon and divide into 8 even portions.
Just before serving, toast the crumpets. Arrange 2 crumpets on each of the warm plates. Top with a generous spoonful of mascarpone cream, arrange salmon on top and finish with pickled onion, sprigs of herbs, extra lemon zest and a little drizzle of pickling liquid, as desired.
Smart Tips:
Grate the lemons with a 4-hole lemon zester for lovely long tendrils of lemon rind to garnish
Ensure to grease crumpet rings well. Heat in the frying pan for a few minutes as this will set the sides of the crumpet and help with easy removal of the crumpet rings. We used crumpet rings with a little handle.
Ensure to fill crumpet rings to at least 2/3rds full to get nice deep crumpets.
Crumpets can be stored in the fridge for 5-7 days. To serve, simply place in a toaster
The pickling liquid can be used for any vegetable or fruit such as grapes, figs, cucumbers
Always ensure bottles used for pickling have been washed in hot soapy water and sterilized in the steam oven at 100°C for at least 10 minutes before using
Recipe from Culinary Expert Tiffany Page, from Winnings Appliances, leading kitchen and laundry specialist.
