Vodka-cured salmon with watercress pancakes

Serve this delicious dish at your next dinner party. Begin this salmon and vodka seafood sensation 10 hours before your event.

Recipe «Vodka-cured salmon with watercress pancakes» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 200g skinless salmon fillet, pin-boned, 2 tsp caster sugar, 2 tbsp chopped dill, plus sprigs to serve, 1/4 cup vodka, plus iced vodka shots to serve, 1 small beetroot, cooked, peeled , 30ml vodka, 1/2 cup creme fraiche, 1 tbsp lemon juice , 3/4 cup plain flour, 1/2 tsp bicarbonate of soda, 1 tsp cream of tartar, 1 egg, 2 cups picked watercress leaves, 150ml milk, Softened unsalted butter, to grease.

Ingredients:

• 200g skinless salmon fillet, pin-boned 
• 2 tsp caster sugar 
• 2 tbsp chopped dill, plus sprigs to serve 
• 1/4 cup vodka, plus iced vodka shots to serve 
• 1 small beetroot, cooked, peeled 
• 30ml vodka 
• 1/2 cup creme fraiche 
• 1 tbsp lemon juice 
• 3/4 cup plain flour 
• 1/2 tsp bicarbonate of soda 
• 1 tsp cream of tartar 
• 1 egg 
• 2 cups picked watercress leaves 
• 150ml milk 
• Softened unsalted butter, to grease 

Instructions

1. 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.
2. Wipe the beetroot off the salmon using paper towel, then cut into 1cm cubes. Cover and refrigerate until ready to serve.
3. Combine creme fraiche ingredients in a bowl and refrigerate until ready to serve.
4. 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.
5. 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.
6. 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.