Beetroot & Vodka Cured Salmon with Watercress Pancakes
500g piece of a salmon fillet, skin off
¼ C sugar
¼ C salt
2 T chopped dill, plus sprigs to serve
½ C vodka
1 raw beetroot, grated
Vodka creme fraiche
½ C creme fraiche
1 T lemon juice
Salt & pepper
¾ C plain flour
½ t bicarbonate of soda
1 t cream of tartar
2 cups picked watercress leaves (you need about 1/2 a bunch)
Butter, to grease
- Rinse salmon in cold water and dry well with paper towel. Combine sugar, salt and dill in a dish. Add salmon and turn to coat. Cover both sides of the salmon with the grated beetroot and pack on any remaining sugar/salt mixture. Pour over the vodka, cover with plastic wrap and chill for 10 hours or overnight.
- Gently rinse cure mixture off the salmon, then cut into 1cm cubes. Cover and refrigerate until ready to serve.
- Combine creme fraiche ingredients in a bowl, season, and refrigerate until ready to serve.
- For the pancakes, preheat the oven to 150°C. Place the flour, bicarbonate of soda, cream of tartar, egg and watercress in a food processor. Process slowly, gradually adding the milk, until you have a smooth batter.
- Working in batches, brush a non-stick frypan with butter to lightly grease, and place over medium-high heat. Drop 2 teaspoons of batter in pan for each pancake, spacing pancakes 2-3cm apart. Cook for 1-2 minutes until bubbles appear on the surface, then turn and cook for a further minute or until golden. Transfer to a baking tray, cover loosely with foil and keep warm in the oven while you make remaining pancakes, greasing the pan with more butter as needed.
- Place the salmon in a serving bowl and garnish with dill sprigs. Set out with the pancakes and vodka creme fraiche for guests to help themselves.
Recipe adapted from taste.com.au
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