Saveur

Photo: Richard Ross

MAKES 1 SIDE OF SALMON AND 24 BLINIS

This sensuous Scandinavian delicacy was first made in the 8th century. We like this version the best, preferably with blinis (a Russian touch) and a sweet mustard sauce.

FOR THE GRAVLAX:
2 tbsp. salt
1 tbsp. ground white peppercorns
1 tbsp. sugar
3 tbsp. chopped dill
2 1⁄2-lb. side of salmon
3 tbsp. aquavit or cognac

FOR THE BLINIS:
4 eggs
1 cup sour cream
1⁄2 cup flour
1 tsp. salt
1⁄4 tsp. baking soda
1⁄4 cup chopped fresh chives

1. For the gravlax: Combine salt, pepper, sugar, and dill in a small bowl and stir together. Remove any bones from the salmon with tweezers or small pliers. Place fish flat in a long glass baking dish. Rub salt mixture into flesh, then sprinkle aquavit or cognac over fish. (To cure a whole fish, double the ingredients and place the seasoned halves skin side out, tail to head and head to tail.)

2. Cover loosely with plastic wrap, then place a slightly smaller baking dish directly on top of fish. Weigh it down with unopened cans. Refrigerate for 3–4 days, basting twice daily.

3. Rinse fish in cold water and pat dry. Use a long, sharp slicing knife to slice thinly.

4. For the blinis: Beat eggs lightly in a large bowl, then mix in sour cream. In another bowl, combine flour, salt, and baking soda. Sift into egg mixture, and blend well with a wire whisk. Gently fold in chives.

5. Heat a lightly greased griddle or nonstick pan over medium heat. Spoon batter into pan to form small 2"–3" rounds. Turn over when small bubbles appear on top. Both sides should be golden brown. Keep warm in a low oven until ready to serve.

6. Serve salmon with blinis and Mustard–Dill Sauce.

This article was first published in Saveur in Issue #3