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Beetroot-cured Salmon With Blinis And Dill Crème Fraîche
ANNE'S KITCHEN24Ingredients
55Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 450 grams salmon fillet (no skin)
- 1 1/2 tsp. fennel seeds
- 1 1/2 tsp. coriander seeds
- 1/2 tsp. black peppercorns
- 3 Tbsp. coarse sea salt
- 1 1/2 Tbsp. sugar
- 3 Tbsp. vodka
- 1/2 lemon (grated zest)
- 200 grams cooked beetroot (or raw, peeled and grated)
- 4 Tbsp. fresh dill (roughly chopped)
- 2 Tbsp. fresh parsley (roughly chopped)
- 100 grams sour cream
- 2 Tbsp. fresh dill (chopped)
- 2 tsp. mustard
- salt
- freshly ground black pepper
- 75 mL milk
- 35 grams plain flour
- 40 grams buckwheat flour
- 1/2 tsp. bicarbonate of soda
- 1 Tbsp. sour cream
- 15 grams melted butter (+ extra for frying)
- 1 small egg (separated)
- 6 capers (for decorating)
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