SALMON GRAVALAX ON CHICKPEA BLINI

A light but luxurious treat, salmon gravlax is the perfect appetizer or brunch recipe. This beautiful and delicate dish is best served on a light chickpea blini or few.

2 x approx 500g salmon or trout fillets (pin boned and skin on) – total 1 kg
80 g sea salt flakes
100g muscavado sugar
20g dill
zest of an orange
zest of a lemon
6 juniper berries
3 medium beetroot

chickpea blini

230g self raising flour
½ tsp salt
½ tsp ground cumin
½ cup lightly ground chickpeas (about ½ tin)
2 eggs
330ml milk
butter to fry

Crème fraiche, lemon wedges and fresh dill leaves to serve

To make the gravlax (in advance)

Chop the dill (fairly finely) and bash the juniper berries in a pestle and mortar with a little of the salt. Combine this with all the other cure ingredients (except the beetroot).

Grate the beetroot in the Breville Whizz Pro.

Spread a double layer of cling film over a tray with sides or oven dish big enough to hold the length of the salmon / trout. Sprinkle about 2 tablespoons of the salt and sugar cure over the bottom. Add a small handful of the grated beetroot and then place one of the salmon fillets skin side down on top. Spread most of the remaining cure over the surface of the salmon fillet. Top with most of the remaining beetroot. Sprinkle the remaining salt cure over the beetroot and then place the second salmon fillet, skin side up on top. The two inside surfaces of the salmon will now be facing each other. If there is any remaining beetroot sprinkle it over the top skin.

Tightly wrap the cling film around the two pieces of fish and continue to wrap it with 3 – 4 layers. Place a heavy weight on the fish and store in the fridge for 2 – 3 days turning the fish each day and placing the weigh on the other side.

When you are ready to eat. Remove the fish and rinse the cure off under the tap. Dry and slice as thinly as possible.

To make the blini

Grind the drained chickpeas in the Whiz Pro until they resemble coarse clumps (this must not be smooth).

Place all dry ingredients in a bowl.

Lightly beat the eggs and milk together and add this to the dry ingredients. Whisk lightly until you have a pancake batter consistency. Add the chickpeas and stir to combine.

Heat the Breville Electric Frypan to 12 and melt a little batter. Drop tablespoons full of the batter and allow it to spread a little. As bubbles start forming on the surface, flip them and cook until they are both a light golden on both sides.

Serve with dollop of crème fraiche, a sliver of gravlax. Spritz with lemon and top with fresh dill.

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