For the gravadlax:

  • 2 tsp whole mixed peppercorns, crushed
  • 75 g coarse sea salt
  • 100 g granulated sugar
  • 3 tbsp chopped dill
  • zest of 1 lemon
  • 900 g side of skin-on whole salmon fillet

For the blinis:

  • 100 g strong white plain flour
  • 7 g sachet dried easy-blend yeast
  • 0.5 tsp sugar
  • 55 g buckwheat flour
  • 1 medium egg separated
  • 0.5 tbsp melted butter, plus extra for the frying pan
  • 150 ml warm milk
  • 300 ml soured cream
  • 2 tbsp small dill sprigs to garnish


For the gravadlax

  1. 1

    In a bowl, mix together the crushed peppercorns with the salt, sugar, 2 tablespoons of the dill and the lemon zest. Remove any pin bones from the fish with clean tweezers.

  2. 2

    Put the salmon, skin-side down, on to a large double sheet of kitchen foil. Spread the mixture on top and wrap the fish in the foil, then tightly in clingfilm. Put the salmon upside down on a large dish in the fridge.

  3. 3

    Leave the salmon for 2 days and nights, turning it every 8 hours or so and pouring away any excess liquid.

  4. 4

    After the 2 days, scrape off and discard the excess marinade mixture.

  5. 5

    Sprinkle the remaining dill over the fish and pat it down. If you're not using the salmon straight away, wrap it in clean clingfilm and foil; chill.

  6. 6

    To serve, slice it thinly into pieces, on the slant, starting at the tail end.

For the blinis

  1. 1

    Tip the plain flour into a bowl and sprinkle over the yeast and sugar, then add 75ml warm water. Mix to make a dough. Cover with clingfilm and leave to double in size – this will take about 20 minutes.

  2. 2

    In another bowl, mix the buckwheat (or strong white) flour with the egg yolk, melted butter, warm milk and a big pinch of salt; whisk until smooth.

  3. 3

    Add this wet mixture, bit by bit, to the risen dough – use a balloon whisk and beat it to combine. Cover with clingfilm; leave to rise for 30 minutes.

  4. 4

    Whisk the egg white in a clean bowl until it forms stiff peaks; fold into the blini mixture.

  5. 5

    Wipe a nonstick frying pan with melted butter. Heat; when the butter is sizzling, add ½ tablespoon batter per blini. They will need a minute or so on each side and are ready to turn when bubbles appear on the surface. Transfer to kitchen paper as they are ready; leave to cool.

  6. 6

    To serve, put 1 teaspoon of soured cream on each blini and top with gravadlax. Garnish with dill.

Nutritional Details

Each serving provides
  • Energy 992kj 237kcal 12%
  • Fat 13.0g 19%
  • Saturates 3.2g 16%
  • Sugars 3.9g 4%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 892kj/213kcal

Each serving provides

12.6g carbohydrate 0.9g fibre 17.3g protein

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