Vesper martini-cured salmon with rye blinis

Method

1. 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.
2. 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.
3. Make the toppings: mix the soured cream and horseradish in one bowl, then in another bowl mix the beetroot and most of the dill.
4. 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.
5. 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.