Beetroot Cured Gravadlax with Dill Horseradish Soured Cream on Caraway Blini
250g Fresh salmon fillet
75g sea salt
50g caster sugar
1 bunch dill
100ml red wine vinegar
Cover the salmon with the salt/sugar, refrigerate and leave for at least 24hrs. Peel and grate the raw beetroot, Chop the dill (reserving some sprigs for garnish), Mix together with the red wine vinegar. (if possible blend with a hand held blender). Refrigerate until required. After at least 24hrs curing, wash the salmon in cold water and pat dry with a clean towel. Transfer to a clean dish and marinade in beetroot mixture and refrigerate for up to 24hrs. (minimum 3hr).
Caraway blinis: 2 eggs (separated), 40g melted butter, 1/2tsp caraway seeds,100g buckwheat flour,75g strong white flour, 75ml milk, pinch salt, 1/4tsp bicarbonate of soda.
Whisk the egg whites and set aside. Combine all other ingredients then fold in whisked whites. Pan fry a spoonful of batter, turning after 1 min.
Combine 2tbsp creamed horseradish with 2tbsp soured cream. Remove salmon from excess beetroot marinade. Slice thinly salmon, arrange in neat rosettes on a blini, top with horseradish cream and a sprig of dill.