Lemongrass-Cured Salmon with Coriander Blinis and Lime Crème Fraiche

On the 7^th day of Christmas my true love gave to me… delightful canapés!

At Harvey Norman, we’re celebrating the 12 Days of Christmas with 12 delicious recipes. On the menu today: Lemongrass-Cured Salmon with Coriander Blinis and Lime Crème Fraiche.

Serves 7.

Prep 20 minutes (+ 2 days curing).

Cook 10 minutes.

Ingredients

2 stalks fresh lemongrass, white part only, thinly sliced.

6 kaffir lime leaves.

5cm piece ginger, peeled, chopped.

1 bunch coriander, roots and stems sliced.

165g palm sugar, grated.

1 cup (270g) rock salt.

¼ cup vodka.

900g sashimi-grade salmon fillet, skin on.

Crème fraiche, to serve.

Salmon roe and caviar, to serve.

Micro coriander and lime wedges, to serve.

Coriander Blini

⅔ cup (100g) “00” flour.

1 teaspoon baking powder.

1 egg.

⅔ cup (180ml) buttermilk.

40g unsalted butter, melted.

¼ cup coriander leaves, finely chopped.

Tool of the Trade: DeLonghi Grill

*Recipe/Photography supplied by Australian Women’s Weekly and Country Style magazines.*

Method

▶ 1. To cure the salmon, place lemongrass, lime leaves, ginger and coriander in a mortar and pestle and pound until well combined. Place in a large bowl with the palm sugar, rock salt and vodka and mix together. (You can use a small food processor, if you like.)

▶2. Lay two long sheets of plastic wrap on a bench. Place half the salt mixture in the centre. Place the salmon on top and cover with the remaining salt mixture. Wrap tightly. Place in a medium baking dish and weigh down with heavy objects (tins work well). Refrigerate for 48 hours, turning every 12 hours.

▶ 3. Remove the salmon and brush off all the salt mixture, patting dry with paper towel before thinly slicing.

▶4. To make the blini, place flour, baking paper, egg, buttermilk, butter and coriander in a bowl and whisk until smooth.

▶ 5. Heat a Delonghi Grill plate over medium heat. Lightly grease. Spoon 1 tablespoon of the mixture onto the plate and cook for 1-2 minutes each side or until cooked.

▶ 6. To serve, top blinis with crème fraiche, salmon, salmon roe, caviar and micro coriander. Serve with lime wedges.