Whiskey and Peppercorn Cured Salmon with Buckwheat Blinis
Cook Time 20 minutes + 1-2 days curing in the fridge
Servings a large party
1 side of King Salmon, skin on, pin boned
4 cups rock salt
¼ cup Kampot Peppercorns, slightly crushed
1 cup of whiskey
1 cup brown sugar
½ cup maple syrup
2 egg whites, whisked
1 egg yolk
¾ cup buttermilk
½ cup self-raising flour
½ cup buckwheat flour
¼ cup clarified butter for cooking
Handful of rocket
3 tbsp crème fraiche
2 tsp chives, chopped
2 tsp dill, chopped
1 tsp horseradish, grated
Fish roe (optional)
Using a mortar and pestle, crush the peppercorns until roughly ground.
In a large mixing bowl, combine the rock salt, brown sugar and ground peppercorns. Place some of the salt mixture onto a baking dish and layer the salmon on top skin side down. Pour the whisky on top and another layer of the salt mixture. Top it with a drizzle of maple syrup and then cover the tray with cling wrap.
Put the fish in the fridge to cure for 1-2 days.
To make the blinis, mix together the whisked egg whites, egg yolk, buttermilk, self raising flour and buckwheat flour. In a hot pan with some heated clarified butter, cook the blinis until golden on each side.
Mix the creme fraiche with chopped dill and chives, and the horseradish.
Put the golden blinis on a plate, top with a small mound of rocket, a dollop of the creme fraiche mixture, a thin slice of salmon and some fish roe.