Curing your own salmon couldn’t be much easier. It’s really impressive and is a perfect excuse to make these light and fluffy blinis. Everything needs prepping ahead so it’s ideal for a dinner party. The longer you leave the salmon the better the flavour, so try and resist the temptation to jump in too soon!
- Mix salt, sugar, lemon rind, pepper and dill in a bowl.
- Check salmon for stray bones. Pull out using tweezers.
- Lay fish skin-side down on a bit of cling film that’s big enough to wrap it up in. Spread salt mix evenly over salmon.
- Wrap completely. Sit fish on large dish or tray. Slap a chopping board on top and then weights or tins to compress it.
- Leave in fridge for 2-3 days to cure, water will seep out but the tray will catch it. Ready to eat? Wipe off the cure. Slice thinly on an angle, cutting the salmon off the skin, with a sharp knife.
- Boil spuds for 10-15 minutes or till soft. Drain. Mash until really smooth. Allow to cool to room temperature. Sift the flower into it. Add eggs a bit at a time using a wooden spoon/ whisk to make a thick smooth batter.
- Heat milk and cream in a small pan until hot but not boiling. Beat/whisk very slowly into the batter.
- Whisk the extra whites until soft and huge. Fold into batter with a metal spoon.
- Heat a bit of oil and butter in a large pan. When hot, drop large tablespoons of mix to cook for 1-2 minutes each side till browning and cooked through.
- Cover and keep warm until all are done.
- Plate salmon, blinis and serve with a mayo combined with a little dijon mustard & dill mixed in. Enjoy!