Citrus-Cured Salmon on Blini

Salmon
Dan Mills

Ingredients

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

Try pairing a sauvignon blanc with this citrusy salmon dish served on a homemade blini.

Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

Directions

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.

Nutrition

Calories per serving:

308 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:

15%

Servings:

6
  • Fat 93g 144%
  • Carbs 130g 43%
  • Saturated 29g 144%
  • Fiber 8g 30%
  • Trans 1g
  • Sugars 29g
  • Monounsaturated 28g
  • Polyunsaturated 21g
  • Protein 117g 233%
  • Cholesterol 490mg 163%
  • Sodium 5,015mg 209%
  • Calcium 183mg 18%
  • Magnesium 181mg 45%
  • Potassium 2,053mg 59%
  • Iron 9mg 52%
  • Zinc 4mg 27%
  • Phosphorus 1,431mg 204%
  • Vitamin A 264µg 29%
  • Vitamin C 26mg 43%
  • Thiamin (B1) 3mg 190%
  • Riboflavin (B2) 2mg 115%
  • Niacin (B3) 50mg 251%
  • Vitamin B6 3mg 160%
  • Folic Acid (B9) 564µg 141%
  • Vitamin B12 15µg 253%
  • Vitamin D 1µg 0%
  • Vitamin E 18mg 91%
  • Vitamin K 14µg 18%
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