Vesper martini-cured salmon with rye blinis
- July 2019
- Serves 6-8 (makes about 30 blinis)
- Hands-on time 45 min, plus 48 hours curing
These Vesper Martini-cured salmon and rye blinis are inspired by the Bond film, Casino Royale. Put them together and you have the makings of a great night in.
And see them being made in action with our video on how to make blinis.
- 5.8g (1.9g saturated)
- 4.1g (1.1g sugars)
- 3 tbsp dry gin
- 1 tbsp vodka
- 1 tbsp dry white vermouth (see Know-how)
- 50g fine sea salt
- 2 tbsp caster sugar
- 500g sustainable salmon fillet
For the rye blinis
- 1 tsp fast-action dried yeast
- 220ml whole milk, gently warmed
- 80g plain flour
- 40g rye flour
- 1 tsp fine sea salt
- 2 tbsp melted butter
- 1 large free-range egg, beaten
- Vegetable oil for frying
For the toppings
- 150ml soured cream
- 4 tbsp hot horseradish sauce
- 100g pickled beetroot, chopped into 0.5cm cubes
- Small handful fresh dill, chopped
- Finely grated zest 1 lemon to serve
- To cure the salmon, mix the gin, vodka, vermouth, salt and sugar in a small bowl. Tip into a ceramic baking dish, then put the salmon, skin-side up, on top. Rub the cure all over the salmon, cover with 2 layers of cling film and weight down with another baking dish. Transfer to the fridge and leave for 48 hours (see Make Ahead). When ready, wipe the cure off the fish, then slice very thinly.
- For the rye blinis: mix the yeast and milk in a jug and set aside for 10 minutes until it starts to bubble. Put both flours and the salt in a large bowl and pour in the milk/yeast mixture. Add the butter and egg, then whisk together until smooth.
- Make the toppings: mix the soured cream and horseradish in one bowl, then in another bowl mix the beetroot and most of the dill.
- Heat a splash of oil in a large non-stick frying pan and, in batches, add full teaspoonfuls of the batter to the hot pan. Cook for a minute or so until lightly golden, then flip and cook for another minute. Transfer to a tray and keep warm, then repeat until all the batter has been used.
- Top each blini with a dollop each of the horseradish and beetroot mixtures, then add a slice of cured salmon. Sprinkle with the remaining dill and the lemon zest.
If you like, serve on good quality shop-bought blinis instead of the rye blinis.
After 48 hours, wipe the cure off the salmon, then keep covered in the fridge for an extra day or two.
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