![Salmon Gravadlax with Buckwheat Blinis Salmon Gravadlax with Buckwheat Blinis](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C5A0B453-DE10-44C8-8628-7D605D373A29/Derivates/19B19CB1-3E2E-45C7-BDE1-E333F485028C.jpg)
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Ingredients
Salmon Gravadlax (prepare 48 hours in advance)
- 20 g fresh dill leaves
- 120 g coarse sea salt
- 80 g caster sugar
- 15 g vodka
- 2 pinches ground black pepper, or to taste
- 1 salmon fillet, fresh, boneless, skin on (approx. 300 g)
Lemon Dill Cream
- 100 g double cream
- 20 g lemon juice
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 bunch fresh dill leaves (approx. 5 g)
Buckwheat Blinis
- 100 g buckwheat flour
- 150 g water
- 1 tsp baking powder
- 1 medium egg
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- 20 g salted butter, for cooking
Garnish
- 35 g olive oil
- 15 g lemon juice
- 15 g white balsamic vinegar
- 10 g honey
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- 20 g rocket salad
- Nutrition
- per 1 portion
- Calories
- 3831 kJ / 902 kcal
- Protein
- 43 g
- Carbohydrates
- 76.5 g
- Fat
- 6.5 g
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