Gravlax salmon and blinis recipe

Gravlax Salmon and Blinis by Céline S.

Difficulty: Easy for maximum enjoyment!

Gravlax salmon is salmon marinated for a long time in a mixture of salt, sugar, and spices.
It is served with blinis, and once you have tried this blinis recipe, you will never buy ready-made ones again!

🐟 1/ For the gravlax salmon

1 salmon fillet, 800 g
400 g powdered sugar
400 g fine salt
1 small bunch of dill
5 g pink peppercorns "MAISON BARTHES"
3 g Kampot long black pepper "MAISON BARTHES"

Finely chop the bunch of dill (keep a few sprigs for presentation).
Mix the salt, sugar, and spices, previously crushed in a mortar.
Spread this mixture over the salmon fillet (flesh side) and wrap it tightly in cling film.
Place in the refrigerator in a deep dish for 48 hours. Warning: if the film is not tight enough, liquid may escape.
After 48 hours, rinse the salmon fillet to remove excess salt from the surface. Dry it in a clean cloth, then slice it thinly.

Presentation: Serve with chopped dill, pink peppercorns, lemon...
I tried lemon pearls this year... I do not recommend! Nothing beats natural!

Accompaniment: blinis, thick sour cream... and a small glass of vodka!

🥞 2/ For the blinis (about twenty)

1 can of unsweetened condensed milk like "Gloria" (410 g)
300 g flour
3 eggs
30 g fresh baker's yeast (or 15 g dry yeast)
Salt and Kampot long pepper

Warm the condensed milk (be careful not to overheat), then dissolve the yeast in it.
Add the flour and eggs.
Season with salt and pepper. And that's all!
Let the dough rest for 2 hours at room temperature.

Cooking:
When the dough has risen well, form small pancakes with a small ladle and cook them in a hot, lightly oiled frying pan (or on an electric crêpe maker).
When small bubbles appear and the dough begins to dry on top, flip the blinis.