• 500g salmon fillet
• 3 tbsp salt
• 3 tbsp caster sugar
• 2½ tsp prepared English mustard
• 3 tsp whisky
• Large handful fresh dill, roughly chopped
• Dill sprigs
• Lemon wedges
• Soured cream
• Salmon caviar
• 30g buckwheat flour
• 90g plain flour
• A pinch of salt
• ½ teaspoon Fast Action Yeast
• 105g greek yoghurt
• 135g whole milk
• 2 eggs, separated
• 15g butter for cooking
Rub the salmon fillet with a paste of salt, sugar, mustard, chopped dill and gin.
Place the fish in a freezer-bag, eliminate most of the air and seal. Place the bag on a lipped tray or plate, apply a weight (a carton of orange juice or similar) ontop of the fish. Refrigerate overnight.
Unseal the freezer bag and remove the gravadlax fillet. Brush off the dill and pat the salmon dry with kitchen paper. Preheat an frying pan over a medium heat, brush with sunflower oil and sear the sides of the salmon quickly & evenly without cooking the fish through.
Re-wrap the fillet in cling film and keep the gravadlax in the fridge until service.
Place the dry ingredients into a medium bowl and make a well in the centre. Slowly stir yoghurt, milk and egg yolks into the dry mixture to create a smooth batter. Allow to rest in a cool place for 4 hours or overnight until active and bubbling.
Whisk the egg whites to a soft peak and fold into the blini batter mixture. Heat a non-stick frying pan over a medium heat and brush with butter. The butter should foam but not burn. Ladle tablespoon amounts of the batter mixture into the pan and cook like little pancakes. The blinis should puff on contact with the pan, then be turned after 1-2 minutes before finishing cooking for a final minute.
Place the salmon board flesh-side up. Take a long, sharp knife and carve thin diagonal slivers off the fillet. Assemble the sliced gravadlax on a blini topped with sour cream and salmon caviar.
Chef Neil Armstrong's tip
"Serve on a clean plate with sprigs of dill and lemon wedges to garnish."