Gin-Cured Gravlax with Blinis and Crème Fraiche

Gravlax is very easy to make and the result is luxurious and would fit well on any celebratory table. Be sure to get the freshest salmon possible as this cure does not preserve the fish. After the three-day curing process, you’ll want to eat the fish within a few days. That won’t be a problem because it’s simply delicious.

Recipe by Catherine Neville

Gravlax

  • 1 lb fresh sashimi-grade salmon, skin on, bones removed

  • ½ cup kosher or sea salt

  • ¼ cup sugar

  • ½ Tbsp coriander seeds

  • ½ Tbsp fennel seeds

  • ½ Tbsp white peppercorns

  • zest of 1 lime

  • 6 bunches dill

  • 2 Tbsp gin

Blinis

  • 4 eggs

  • 1 cup sour cream

  • ½ cup flour

  • 1 tsp. kosher salt

  • ¼ tsp. baking soda

To Serve

  • crème fraiche

  • dill fronds

  • microgreens

| Preparation | Rinse salmon or soak the salmon in salty water for about 15 minutes and then pat dry thoroughly.

In a small bowl, mix the salt, sugar. Grind the coriander, fennel and white peppercorns in a mortar and pestle, then add to the salt and mix to combine. Stir in the zest and gin, then set aside.

In a baking dish large enough to hold the salmon comfortably, place enough dill fronds to cover the bottom and create a bed of sorts for the salmon. Press half of the salt cure into the skin side of the salmon and then place the salmon, skin side down, on top of the dill. Apply the other half of the salt cure to the top of the salmon, pressing it into the flesh. Top with more dill and then cover with plastic wrap and top with a plate or other baking dish to weigh the salmon down. Add weight to the plate or dish to press the salmon firmly. Place the salmon in the fridge. Turn after one day and place back in the fridge, covered and weighted down. After at least two days (can be up to three), remove the salmon and scrape off the cure. Slice very thinly on the bias.

To make the blinis, in a large bowl, combine your wet ingredients: beat the eggs and then stir in sour cream. In another bowl, combine your dry ingredients: flour, salt and baking soda. Gradually add the dry ingredients to the wet and stir just until combined.

Heat a nonstick or seasoned cast-iron skillet over medium heat and pour in enough batter to make 2- to 3-inch blinis and cook as you would pancakes.

Serve blinis with thinly sliced gravlax, creme fraiche, chopped dill and microgreens.

Catherine Neville