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Whisky-Cured Salmon with Beetroot and Blinis

Home-cured salmon served with fluffy homemade blinis, tangy whisky-glazed beetroot, and cooling crème fraîche.

SeafoodAppetiserSalmonBritishEntertainingCured
Estimated Nutrition
Calories
524
kcal / serving
5240 kcal total
Carbs
44.6g
per serving
445.8 g total
Fat
26.5g
per serving
265.2 g total
Protein
24.1g
per serving
240.5 g total
Cook Time
20
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
7
g
Instant Yeast
one sachet
1
tsp
Sugar
for the blinis
CondimentsSauces
200
g
Redcurrant Jelly
100
ml
Red Wine Vinegar
50
g
Dijon Mustard
Dairy
250
ml
Milk
50
g
Butter
250
g
Crème Fraîche
GrainsCereals
200
g
Plain Flour
Liquids
100
ml
Whisky
for the cure
50
ml
Whisky
for the beetroot
NutsSeeds
150
g
Sea Salt
1
tsp
Salt
for the blinis
3
piece
Cloves
whole
Other
2
piece
Egg Whites
free-range
Seafood
1
side
Salmon
side of salmon
Vegetables
10
piece
Beetroot
cooked and cubed
1
bunch
Mustard Cress
or micro herbs for garnish

Method

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