Serve this delicious dish at your next dinner party. Begin this salmon and vodka seafood sensation 10 hours before your event.
- Rinse salmon in cold water and dry well with paper towel. Combine sugar and dill in a dish with 1 tablespoon sea salt. Add salmon and turn to coat. Pour over the vodka, cover with plastic wrap and chill for 4 hours, turning twice. Grate beetroot into dish and turn salmon to coat. Chill for a further 6 hours, turning occasionally.
- Wipe the beetroot off the salmon using paper towel, then cut into 1cm cubes. Cover and refrigerate until ready to serve.
- Combine creme fraiche ingredients in a bowl 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. Serve with iced vodka if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set