Spiced blinis with smoked salmon and tom yum coke recipe
Spicy blinis (they're like mini pancakes) topped with smoked salmon and spicy crab and coconut mix. Serve with a glass of tom yum coke. Tom yum coke ingredients should be adjusted to taste, in terms of amount of coke and brandy per person. You might find it easier to place out the ingredients and let people make their drinks themselves as a lot will come down to personal preference.
This recipe requires at least 24 hours curing time for the salmon.
Ingredients
For the blinis- 150 g plain flour
- 75 g buckwheat flour
- 10 g dried yeast
- 1 tsp garam masala
- 300 ml milk
- 10 g sugar
- 1 egg yolk plus two egg whites
- 1 tbsp chopped coriander
- 2 small sides of salmon
- 1 large bunch coriander
- 1 large bunch dill
- 600 g sugar
- 300 g rock salt
- 6 tbsp gin
- 4 Indian bay leaves
- 6 tbsp coriander seeds, roasted and crushed
- 6 tbsp cumin seeds, roasted and crushed
- 2 tbsp chilli flakes
- 1 tbsp black peppercorns, crushed
- 2 limes, zest only
- 200 g fresh crab meat, flaked
- 1 bunch coriander, finely chopped
- 1 red chilli, finely diced
- 0.5 lime, juice and zest
- 2 spring onions, finely sliced
- 2 tbsp coconut cream
- 1 splash fish sauce, to taste
- 1 pinch sugar, to taste
- 1 pinch salt, to taste
- 1 large bottle coke
- 1 splash brandy, to taste
- 1 lime, zest only
- 3 limes, juice only
- 50 g sugar
- 1 pinch salt
- 1 stem of galangal, lightly crushed
- 1 stem lemongrass, lightly crushed
- 1 pinch kafir lime leaves, lightly crushed
- 2 birds eye chillies, sliced
Details
- Cuisine: Russian
- Recipe Type: Snack
- Difficulty: Hard
- Preparation Time: 60 mins
- Cooking Time: 15 mins
- Serves: 10
Step-by-step
- For the blinis, sift both the flours and add the yeast and garam masala. Heat the milk gently until just warm. Whisk in the egg yolk and the sugar.
- Allow the sugar to dissolve then pour on to the flours. Combine thoroughly to make a paste. Whisk the egg whites in a separate bowl until they form stiff peaks, then fold them into the yeast mixture along with the coriander.
- Cover the bowl with a clean cloth and set aside for 20 minutes at room temperature. Heat a non stick frying pan over a medium heat and drop in tablespoons of the batter, do not overcrowd in the pan.
- Cook until the underside is golden approximately 40 seconds, then flip over with a flexible palette knife and continue to cook the other side for another 30 seconds. Drain on kitchen paper. Repeat with the remaining batter and keep the blinis warm until you are ready to serve.
- For the salmon, mix all the cure ingredients together. Smother on to the meat side of the salmon. Sandwich the salmon sides together, with the skin on the outside. Wrap well in foil. Pierce the foil all over with a knife, be careful not to pierce the salmon. Lay the salmon in a tray to catch the juices. Weigh down with some full tins.
- Leave in the fridge to marinade for 24/48 hours. A lot of liquid will come out of the salmon as it cures. Remove from the fridge and scrape off the cure, thinly slice to serve.
- For the spiced crab and coconut, mix the crab meat with the coriander, chilli, lime juice and zest and spring onions. Stir the spices into the coconut cream. Pile onto the blinis. For the tom yum coke, simply mix together all the ingredients (adjust to taste) in a glass with plenty of ice.
Twelve Chefs of Christmas is currently airing on Food Network UK, every day at 11am.
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