Salmon

Chive blinis with gin-spiked salmon and cucumber cream

Name: Chive blinis with gin-spiked salmon and cucumber cream recipe
Yield: 10
Ingredients: 200g plain flour; 1/2 tsp baking powder; 1/2 bunch chives, finely chopped, plus extra to serve; 1 tsp salt flakes; 1 egg; 190ml milk; 40.00 ml unsalted butter, softened; 2 eschalots, thinly sliced on a mandoline; 1 bunch chervil, leaves picked; 1 tsp extra virgin olive oil; 250g salt flakes; 250g caster sugar; Zest of 1 lemon; 1 tsp cracked black pepper; 165ml gin; 1.3kg side of salmon, skin on, pin-boned; 1 Lebanese cucumber, finely chopped; 150g sour cream; 1/2 lemon, zested and juiced

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P102 Chive blinis with gin-spiked salmon and cucumber cream

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by Helena Moursellas

Dec 30, 2022

Have a boozy brunch with this gin-spiked salmon canape.

1 1/3 cups (200g) plain flour, sifted
1/2 tsp baking powder
1/2 bunch chives, finely chopped, plus extra to serve
1 tsp salt flakes
1 egg
190ml milk
2 tbs unsalted butter, softened
2 eschalots, thinly sliced on a mandoline
1 bunch chervil, leaves picked
1 tsp extra virgin olive oil

Gin-spiked salmon

250g salt flakes
250g caster sugar
Zest of 1 lemon
1 tsp cracked black pepper
2/3 cup (165ml) good-quality gin
1.3kg side of salmon, skin on, pin-boned

Cucumber cream

1 Lebanese cucumber, finely chopped
150g sour cream
1/2 lemon, zested and juiced

Method

1.

For the gin-spiked salmon, combine salt, sugar, lemon zest, cracked pepper and gin in a bowl. Spread half the salt mixture over the base of a glass or ceramic dish that’s large enough to fit the salmon.
2.

Add salmon, skin-side down, and cover with remaining salt mixture. Cover with plastic wrap and chill overnight, turning fish after 12 hours and spooning any liquid in the dish over the top.
3.

Remove the salmon from the dish, discarding any liquid. Rinse under cold water and pat dry with paper towel. Refrigerate until needed.
4.

Meanwhile, for the cucumber cream, combine all ingredients in a small bowl and season with salt flakes. Refrigerate until needed.
5.

For the blinis, place flour, baking powder, chives and salt flakes in a bowl. Make a well in the centre and add egg and milk, whisking until combined. Heat a little butter in a large non-stick frypan over medium heat. Working in batches, spoon level 1 tbs portions of batter into the pan, spreading out to a 5cm round. Cook for 2 minutes each side until golden. Repeat with remaining butter and batter.
6.

In a bowl, combine eschalot, chervil and remaining chives and drizzle with oil. To serve, thinly slice the salmon, discarding skin. Serve alongside the blinis and cucumber cream and top with chervil and eschalot salad.