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De-bone and trim the salmon side.
Rub the salmon's flesh with vanilla, dill & vodka.
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.
Once the salmon has cured it will be firm and intense in color.
Wash off all the cure mix well! Slice thin slices of salmon against the salmon's natural grain.
Mussels and blini:
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
Heat milk & butter until the butter is melted, cool.
Dissolve yeast in warm water and wait for it to activate, add to milk mix.
Mix in salt, sugar, flour add yolks.
Leave in a warm place to double in size.
Add the mussel meat and chopped herbs to the yeast mix.
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.
Cook in small blini pans in clarified butter.
Or you can cook them in a large pan by just dropping spoonfuls of mix into the hot pan.
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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