Photo: Caroline Attwood
Whisky-cured salmon with beetroot and blinis
19 ingredients
30 min
Serves 10-12
openrecipes
Try curing your salmon at home for maximum flavour - it takes time but it's not at all difficult.
Estimated Nutrition (whole recipe, rough)
1054
Calories
48g
Protein
40g
Fat
122g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Whisky | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 side of salmon
- 150g/5½oz sea salt
- 150g/5½oz caster sugar
- 100ml/3½fl oz whisky
- 200g/7oz plain flour
- 7g sachet instant yeast
- 250ml/9fl oz milk
- 1 tsp salt
- 1 tsp sugar
- 2 free-range egg whites
- 50g/1¾oz butter
- 200g/7oz redcurrant jelly
- 3 cloves
- 50ml/2fl oz whisky
- 100ml/3½fl oz red wine vinegar
- 50g/1¾oz Dijon mustard
- 10 beetroots
- 250g/9oz crème fraîche
- or micro herbs, to garnish mustard cress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes