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Looking to jazz up your Easter spread this year? Look no further than this mouthwatering recipe for Cured Salmon with Dill Cucumber Cream and Chive Blinis!
Looking to jazz up your Easter spread this year? Look no further than this mouthwatering recipe for Cured Salmon with Dill Cucumber Cream and Chive Blinis! Australian salmon is the perfect centrepiece of any Easter get-together and this recipe is the ultimate appetiser that's bound to impress your guests. Imagine delicate, thinly sliced salmon cured to perfection, paired with a refreshing dill-infused cucumber cream, all served atop fluffy chive blinis. It's a symphony of flavours and textures that will have everyone coming back for seconds!
Whether you're hosting a brunch or a dinner party, this dish is sure to steal the show. Not only does it taste divine, but it also looks stunning on the table, making it perfect for any festive occasion. Plus, the best part? All the elements can be made beforehand, so all you have to do is assemble it before everyone arrives! So go ahead, add a touch of elegance to your Easter festivities with this unforgettable appetizer!
Cured Salmon with Dill Cucumber Cream
and Chive Blinis
Ingredients :
Cooking notes:
makes 8-10 as an appetiser
Cured Salmon
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50g salt
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50g white sugar
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Zest of 2 lemons
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1 tsp cracked black pepper
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600g side of salmon, skin onChive Blinis
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1 1/3 cups plain flour
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1/2 tsp baking powder
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1 bunch chives, finely chopped
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1 tsp salt flakes
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1 egg
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2/3 cup milk
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2 tbsp unsalted butter to cook (substitute with oil)Dill Cucumber Cream
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1 Lebanese cucumber, finely chopped
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150g sour cream
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1/2 lemon, zested and juiced
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1 bunch dill, finely chopped (including tender stems)
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1 shallot, thinly sliced
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2 tbsp white vinegar
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1 tsp salt
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1 tsp white sugar
Method
- To cure the salmon; combine salt, sugar, lemon zest and pepper in a bowl. Spread half the salt mixture over the base of a large glass or ceramic dish.
- Add salmon, skin-side down, and cover with remaining salt mixture. Cover with plastic wrap or baking paper and chill overnight, turning fish after 12 hours and spooning any liquid in the dish over the top.
- For the blinis; add flour, baking powder, 1/2 chives and salt flakes to a large bowl. Add egg and milk, whisking until combined.
- Heat a large frypan over medium heat with a little butter. Working in batches, spoon 1 tbsp portions of batter into the pan, spreading out to a 5cm round. Cook for 2 minutes each side until golden. Repeat with remaining butter and batter.
- For the cucumber cream; combine cucumber, sour cream, lemon and 1/2 dill in a small bowl. Mix to combine and season with salt. Refrigerate until needed.
- In a non-metallic bowl whisk together vinegar, 2 tbsp water, salt and sugar. Thinly slice shallot and add to bowl. Set aside and drain before serving.
- Before serving remove the salmon from the dish, discarding any liquid. Rinse under cold water and pat dry with paper towel.
- To serve; thinly slice salmon. Spoon cucumber cream onto blinis, add salmon and garnish with pickled shallot slices, reserved dill and chives.
- More guests? No worries! This recipe can be easily doubled or tripled.
- The salmon only gets tastier the longer you cure it! Leave to cure for firmer, more flavour-rich salmon for 24-48 hours.
- Sour cream can be substituted for natural or Greek yoghurt, labneh, or creme fraiche.
- If desired, skip pickling the shallot. Finely dice and serve as is.
- For more Easter recipe inspiration, try our Citrus Marinated Side of Salmon, Easter Lemon and Poppy Seed Scones, Chocolate and Beetroot Cake or check out the Dinner Twist Marketplace
Want to make this at home? We used Murray River Salt Flakes, Lemons and Lebanese Cucumbers from the Dinner Twist Marketplace.
