Gravlax Blini Bites

Author: Canadian Living

Gravlax, or cured salmon, is a Scandinavian specialty available in fancy food stores and restaurants. Here, you'll see how easy it is to cure your own for a fraction of the price. Serve with a piquant sauce on bite-size buckwheat pancakes called blini and accompany with a glass of frozen aquavit or vodka.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: April 2002

Ingredients

  • 1 tablespoon peppercorns
  • 1/3 cup granulated sugar
  • 1/4 cup pickling salt
  • 1/4 cup kosher salt
  • 1 2 lb salmon fillet skin on
  • 1/3 cup chopped fresh dill
  • 2 tablespoons brandy
  • 2 tablespoons aquavit
  • 1 bunch Dill sprig
Buckwheat Blini:
  • 1 1/2 teaspoon granulated sugar
  • 1/4 cup warm water
  • 1 1/2 teaspoon active dry yeast
  • 1 egg
  • 1 1/2 cup lukewarm milk
  • 1 cup all-purpose flour
  • 3/4 cups buckwheat flour
  • 1/2 teaspoon salt
  • 1/4 cup butter melted
Mustard Sauce:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons liquid honey
  • 1 tablespoon chopped fresh dill

Method

1  Five days before serving, coarsely crush peppercorns with bottom of heavy pan. Mix peppercorns, sugar and salt ; spread over both sides of salmon. Spread one-third of the chopped dill in centre of large piece of plastic wrap; top with fish, skin side down.

2  Drizzle with brandy; spread remaining chopped dill over top. Wrap tightly in plastic wrap; place on small rimmed baking sheet. Place small cutting board on fish; weigh down with two full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily.

3  Mustard Sauce: In small bowl, stir together mustard, honey and dill. (Make-ahead: Cover and refrigerate for up to 3 days.)

4  Buckwheat Blini: In measure, dissolve 1/2 tsp (2 mL) of the sugar in warm water. Sprinkle in yeast; let stand until frothy, 10 minutes. In bowl, beat egg, milk and remaining sugar. Add all-purpose and buckwheat flours and salt ; beat for 1 minute. Beat in yeast mixture and half of the butter. Cover and let rise in warm place until doubled in bulk, 1 hour.

5
  Heat non-stick skillet over medium heat; brush lightly with some of the remaining butter. Without stirring, spoon batter into pan by scant 2 tablespoonfuls (25 mL) to make 2 1/4-inch (5.5 cm) blini. Cook until bubbles form on top that do not fill in, about 1 minute. Turn and cook until bottom is golden, about 30 seconds.

6  Unwrap fish; using paper towel, brush off most of the dill. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 5 days.) Slice thinly on 45-degree angle; cut each slice in half and place on blini. Drizzle with mustard sauce; garnish with dill sprig.

Nutritional facts Per piece: about

  • Sodium 594 mg
  • Protein 5 g
  • Calories 71.0
  • Total fat 3 g
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gravlax Blini Bites

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