Alumni Recipe: Beetroot Cured Salmon with Buckwheat Blinis

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Alumni Recipe: Beetroot Cured Salmon with Buckwheat Blinis

Image: Kendra Marsh

This is a great, versatile, gluten-free canapé using buckwheat flour which is naturally gluten-free, high in fibre and a great source of protein. The beetroot cured salmon gives a lovely festive pink tinge and is rich in omega 3 fatty acids. If you are short of time you can always use smoked salmon.

Ingredients

Makes 15-20

For Beetroot Cured Salmon:
500g salmon side, skin on, scaled
120g Demerara sugar
120g course sea salt
6g crushed black peppercorns
12g crushed juniper berries
40ml dark rum
50g dill, including stalks, finely chopped
Zest of 2 lemons, pared with a peeler
500g raw beetroot, peeled and grated

For Buckwheat Blinis
75g buckwheat flour
1 tsp baking powder (gluten free)
Pinch of salt
1 egg
150ml milk
Oil, for frying

For the Horseradish Cream Cheese:
70ml cream cheese
50ml sour cream
1½ tbsp horseradish sauce
½ lemon zest
Dill springs to garnish

Instructions

For Cured Salmon

  1. Place skin side down, on a baking tray. Check for any pin-bones and remove.
  2. Mix together the ingredient to make the beetroot cure. Spread over the top of the salmon and massage into salmon. Drain off any excess liquid. Cover the salmon in cling film and fridge for 3 days, massaging the beetroot cure into the salmon daily.
  3. After the 3 days scrape off the beetroot cure and wipe the salmon clean with kitchen paper.
  4. Slice thinly, on an angle, giving lovely thin tinged pink slices. Rolled slices ready to top canape.

For Buckwheat Blinis

  1. Sieve the flour, baking powder and salt into a bowl.
  2. Add the egg and half the milk and beat into a smooth paste, then add the remaining milk to make the batter.
  3. Heat a little oil into a large frying pan over a medium heat.
  4. Once hot, drop teaspoons of batter onto the pan. When bubbles appear on the surface and the base is golden, turn and cook on the other side. Repeat with remaining batter.
  5. Cool on a wire rack. Once cool wrap and store in an airtight container in the fridge. They will keep for 3 days or can be frozen if you want to get ahead with your prep.

For Horseradish Cream Cheese

  1. Mix together the cream cheese, sour cream, horseradish and lemon zest in bowl until smooth. Spooning or piping a small round on to the Blini.
  2. Top with a roll of salmon and garnish with a dill sprig.

Author: Kendra Marsh

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