Pickled salmon with blinis
easy
50 mins
50 mins
Ingredients
- 800 g Salmon fillet (with skin)
- 1 collar Parsley
- 1 potty Coriander
- 50 g coarse salt
- 50 g Sugar
- 7-10 Tbsp black pepper
- 1/2 cube (21 g) fresh yeast
- 1/2 TEASPOON Sugar
- 150 ml Milk
- 30 g Buckwheat flour
- 100 g Flour
- 30 g Butter
- 1 egg (size M)
- 1/4 TEASPOON Salt
- 100 g ripened cream
- 4 TABLESPOONS Oil
- 7-10 Tbsp Coriander, parsley and lemon slices
- 7-10 Tbsp Cling film and aluminium foil
Directions
- 1
Wash the salmon, dab dry, cut in half and sprinkle with lemon juice. Wash parsley and coriander and chop finely. Mix coarse salt, sugar, pepper and herbs. Spread the mixture over the salmon halves. Fold the salmon fillets with the skin side down or up. First wrap the salmon in cling film, then in aluminium foil. Place the salmon in a form, weigh it down with a board and tins. Leave in the refrigerator for 2 days. Dissolve yeast and sugar in 4 tablespoons of lukewarm water. Leave to rise for 10 minutes. Heat 75 ml milk. Put flour in a bowl. Add warm milk and yeast to flour and mix to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Melt butter. Add egg, salt, 75 ml milk and sour cream and mix. Add milk-cream mixture to the dough and stir in. Keep dough warm for another 30 minutes. Heat oil in portions in a pan. Place 1 small ladle of dough per Blini in the pan and smooth it down. Fry over medium heat for about 2 minutes on each side. Bake 16 blinis, take them out and keep warm. Remove the salmon from the foil and cut into thin pieces. Arrange the salmon with the blinis on a plate. Serve garnished with coriander, parsley and lemon slices. Serve with crème fraîche and trout caviar
- 2
With 6 people:
- 3
waiting time approx. 49 hours
Nutrition Facts
530 kcal
26 g
33 g
32 g
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