Blackberry and Gin Cured Salmon Blini
Prep Time 40 minutes + overnight curing
Servings 10 to share
3 cups salt flakes
1 cup caster sugar
1 tbsp pink peppercorns, crushed
1 punnet of blackberries, crushed
1kg side of salmon or trout, skin on, pin-boned
Juice and zest 1 lemon
60g crème fraiche
Store-bought blinis, to serve
3 radishes, julienned
Place the salt, sugar, peppercorns, crushed blackberries, lemon zest plus gin in a bowl and mix. It should be the texture of wet sand. Place two pieces of cling film onto a bench and spread out 1/3 of the mix. Place salmon on top, skin side down and then cover with the remaining salt mixture. Wrap tightly with the cling film and place it on a plate. Refrigerate for 24 hrs or overnight. The following day wipe off the salt mix and rinse with water, then pat dry with some paper towel. Using a very sharp knife, thinly slice (so you can almost see through it).
Warm the blinis and then place a small dollop of crème fraiche onto each. Arrange salmon on top and garnish with radish and a squeeze of lemon.