Citrus-Cured Salmon on Blini Recipe
Daily Value: 15%
Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||94µg||23%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
Try pairing a sauvignon blanc with this citrusy salmon dish served on a homemade blini.
For the salmon:
- One 1-pound salmon fillet
- ¼ cup kosher salt
- 2 tablespoons sugar
- 2 teaspoons fennel seeds, lightly crushed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated lime zest
For the blini:
- ½ cup lukewarm milk, about 105 degrees
- 1 large egg, separated
- 2 tablespoons sour cream or crème fraîche, plus ¼ cup
- 1 tablespoon unsalted butter, melted, plus 1 teaspoon for frying
- 2 teaspoons (1 envelope) rapid-rise yeast
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon canola oil
- 1 tablespoon minced fresh chives
For the salmon:
Lay the salmon on a work surface and run your hand over the meat side to find the pin bones. Remove the bones with fish tweezers or needle-nose pliers.
In a small bowl, combine the salt, sugar, fennel seeds, lemon zest, and lime zest. Stir to blend. Rub over the meat side of the salmon to form a thin, even coating covering all of the meat. Wrap tightly in plastic wrap, place in a baking pan, and place a heavy pan on top to weight the fish down. Refrigerate for 24 hours.
For the blini:
In a small bowl, combine the milk, egg yolk, the 2 tablespoons sour cream or crème fraîche, and the melted butter. Whisk to blend. Stir in the yeast until dissolved and let stand about 10 minutes.
In a medium bowl, combine the flour, salt, and sugar. Stir with a whisk to blend. Stir in the milk mixture until just blended. Cover the bowl with plastic wrap and let stand until well risen (about double in size), about 2 hours at room temperature or up to 8 hours in the refrigerator.
Remove the salmon from the refrigerator, unwrap, and wipe off the salt mixture. Place the salmon on a work surface, skin side up. Using a very sharp knife, cut away the skin by guiding the blade of the knife along the skin with one hand while cutting with the other. Cut the salmon into paper-thin slices.
In a medium bowl, beat the egg white until stiff peaks form. Fold into the batter.
Preheat the oven to 200 degrees. Heat a nonstick griddle or a large skillet over medium-high heat. Add half of the 1 teaspoon butter and ½ teaspoon of the oil; when the butter sizzles, wipe pan with a wadded paper towel. Using a tablespoon, spoon 6 equal-size dollops of the batter into the pan spaced a few inches apart. Cook until bubbles appear on the surface and browned on the bottom, about 2 minutes. Turn and cook until well browned on the second side, 1-2 minutes more. Transfer to a plate in the oven to keep warm; repeat to cook 6 more blini.
Arrange a slice of salmon on top of each blini (reserve any remaining salmon for other uses). Top each with a dollop of the ¼ cup sour cream or crème fraîche and a tiny bit of chives. Place 2 blini on each of 6 small plates and serve.
Adapted from "Small Plates, Perfect Wines" by Lori Lyn Narlock (Andrews McMeel, 2007)Servings: 6
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