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Print Recipe
Marinated Salmon with Crepes and Cream Fresh
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Instructions
  1. The ideal dish for somebody very special, that deserves a serious pampering. Comes as an inspiration by Blini with caviar -- a favourite dish of the Russian Nobility.Those, with a very high budget, are invited to serve the black caviar along with the red one...
  2. Ingredients: Fresh salmon fillet (about 1.8kg), skin , spine and bones removed 1/2 cup honey 1 cup coarse sea salt 2 cups dill, finely chopped 4 tb sp. of each: corriander seeds, mustard seeds, fennel seeds and coarsely ground black pepper, lightly toasted in an nonstick frying pan THE CREPES 450g potatoes, peeled and diced into medium quarters 3 tb sp. regular flour 3 eggs 3 egg whites 50ml sour cream, (preferably fat) 50ml milk Salt and freshly ground black pepper 2 tb sp. sufflower oil for frying TO SERVE 1 pack Cream Fresh (thick double cream) Salmon caviar (red caviar) Chopped chives
  3. Directions: To make the marinated salmon; place the salmon fillet on a slotted tin over a tray. Brush with honey, season with salt, dill and spice mixture on both sides. Cover with a plastic wrap and refrigerate for 12 hours. To make crepes: steam the potatoes in a steamer above simmering water until they are soft. Mince or mash with a potato masher and mix in the flour. Transfer the potatoes to a large mixing bowl and add the eggs, egg whites, sour cream, milk, salt and pepper. Mix well to obtain a very thick batter. Up to this point, it can be prepared ahead, even the day beforehand and kept in a refrigerator. Prior to serving, fry the crepes: heat the nonstick teflon pan and brush with some oil. Pour off the batter on a hot pan with a spoon to produce a circle 5cm in diametre and 1/2 cm thick. Fry for about 2 minutes on each side and keep in a warm place. After the frying, keep the crepes in a heap. To serve: Slice the salmon thinly, place the slices on a main serving dish, besides it arrange the warm crepes, and, in separate bowls serve the Cream Fresh, caviar, and chives. PS: a real delicacy, though requires some work and practice.
Recipe Notes

Source: Old CookShare. Recipe ID: 1983

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