16 - 20
Easy
1 hour, plus 12 hours’ curing time
1 hour1. To make the beetroot gravadlax, mix the grated beetroot and salt, then pack it all around the salmon fillet. Tightly wrap the salt-covered fish in 2 layers of clingwrap and chill for 12 hours. Once the salmon has cured, remove the clingwrap and rinse the salt off the fish under cold water. Slice thinly.
2. To make the gin-and-dill gravadlax, brush the salmon all over with the gin. Mix the dill and salt, then pack it all around the gin-brushed salmon. Tightly wrap the salt-covered fish in 2 layers of clingwrap, then chill for 12 hours. Once the salmon has cured, remove the clingwrap and rinse the salt off the fish under cold water. Slice thinly.
3. To make the horseradish crème fraîche, mix all the ingredients, then chill until required.
4. To make the cabbage salad, place all the ingredients in a large bowl and massage using your fingers until the vegetables release some liquid and are slightly softened. Chill until ready to serve.
5. To make the blinis, preheat the oven to 180°C. Place the potatoes on a large baking tray and prick all over using a fork. Roast for 60–70 minutes, or until very soft.
6. Whisk together the egg yolks, eggs and sour cream, then set aside.
7. Once the potatoes are cooked, carefully scoop out the flesh while they are still hot and pass it through a potato ricer. Sprinkle over the flour, salt, pepper, bicarbonate of soda and nutmeg and toss lightly.
8. Make a well in the centre of the potato mixture, then add the egg mixture and whisk until just smooth. Cover and allow to stand for 10 minutes.
9. Heat a nonstick pan over a medium-low heat and brush the base of the pan with butter. Scoop in tablespoonfuls of batter, making sure that each scoop has enough space in the pan, and cook for 2 minutes on each side until golden brown. 10 Repeat until all the batter has been used. Serve warm topped with the horseradish crème fraîche, cabbage salad and cured salmon.
Cook’s note: Place the blinis in a low oven to keep warm while cooking. Cure the salmon up to three days in advance.
