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

100ml gin

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.


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