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Vanilla Cured Salmon With Mussel Blini, Creme Fraiche & Salmon Caviar


  • Salmon

  • 1 side Salmon boned, skin on

  • 1 kg brown sugar

  • 600 g Rock salt

  • 1 large or 2 small Vanilla pod

  • Small bunch Dill

  • 2 Shots Vodka

  • Mussels and blini

  • 2.5 cups Flour

  • 1 tablespoon Sugar

  • 0.5 teaspoon Salt

  • 100 g Butter

  • 3 teaspoons Yeast

  • 375 ml Milk

  • 65 ml Water

  • 3 Eggs separated

  • 1 kg fresh Mussel

  • 250 g crème fraiche

  • 200 g Salmon eggs

  • 1 bunch Dill

  • 200 g Clarified butter


  • Salmon:

  • 1.

    De-bone and trim the salmon side.

  • 2.

    Rub the salmon's flesh with vanilla, dill & vodka.

  • 3.

    Mix the sugar and salt and heavily cover the salmon with the mix, make sure the side is sitting on the salt mix also, leave for 2 days refrigerated and lightly weighted.

  • 4.

    Once the salmon has cured it will be firm and intense in color.

  • 5.

    Wash off all the cure mix well! Slice thin slices of salmon against the salmon's natural grain.

  • Mussels and blini:

  • 1.

    Steam the mussels until just opened, remove the shell the tough outer lips and the small tongue. You should be left with just the soft meat

  • 2.

    Heat milk & butter until the butter is melted, cool.

  • 3.

    Dissolve yeast in warm water and wait for it to activate, add to milk mix.

  • 4.

    Mix in salt, sugar, flour add yolks.

  • 5.

    Leave in a warm place to double in size.

  • 6.

    Add the mussel meat and chopped herbs to the yeast mix.

  • 7.

    Wisk the egg whites until soft peaks form. Stir the yeast batter down and fold in whites 1/3 at a time. Gentle mix. As little as possible. You will need to work fast.

  • 8.

    Cook in small blini pans in clarified butter.

  • 9.

    Or you can cook them in a large pan by just dropping spoonfuls of mix into the hot pan.

  • 10.

    Once the blini are cooked arrange the sliced salmon on top, spoon on a little crème fraiche, top with the salmon roe and a wedge of lemon.

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