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gravlax with blinis and caviar

Chef Eric Ripert's gravlax, blinis and caviar

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Cook Time 3 hours 30 minutes
Course: Appetizer
Ingredients Method

Ingredients
  

For the gravlax
  • 1 cup packed light brown sugar
  • 1/2 cup Diamond Crystal kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 2 - 3 lbs salmon fillet, skin on, pin bones removed, halved crosswise through the center to form 2 equal pieces
  • 1 bunch fresh dill, chopped
  • 3 tbsp vodka or gin
For the blinis
  • 3 1/2 cups whole milk
  • 1 envelope active dry yeast (2 1/2 tsp)
  • 2 tsp sugar
  • 4 cups all-purpose flour
  • 1 tsp fine sea salt
  • 2 large eggs, at room temperature
  • 2 tbsp canola oil or melted butter
  • additional canola oil or cooking spray for cooking
  • caviar, smoked trout roe and crème fraîche for garnish (optional)

Method
 

To make the gravlax
  1. In a small bowl, mix together the brown sugar, salt, and pepper.
  2. Line a work surface with a large piece of plastic wrap. Set both pieces of salmon on the plastic wrap and rub three-­quarters of the salt and sugar mixture all over each piece. Cover the flesh sides with half the chopped dill, then splash with the vodka or gin.
  3. Place the salmon fillets together like a sandwich, skin sides out, and rub with the remaining salt and sugar mixture and dill. Enclose the fish in the plastic wrap, set in a baking dish, and refrigerate.
  4. Every 12 to 14 hours, open the package and baste with the juices that have come out. The fish is ready when the flesh is opaque, usually by the second or third day.
To make the blinis
  1. Once the gravlax is cured, make the blinis: In a saucepan or in the microwave, bring the milk to 105°F. In a small bowl, dissolve the yeast in 1/2 cup of the warm milk, then stir in the sugar. Cover with plastic wrap and keep warm until foamy, 10 to 15 minutes.
  2. Meanwhile, in a large bowl combine the flour and sea salt.
  3. In a separate bowl, whisk together the eggs and canola oil. Add the foamy yeast mixture and the remaining 3 cups lukewarm milk. Mix well to combine.
  4. Slowly add the milk mixture to the flour mixture and whisk well to combine. Cover with plastic wrap and let rise in a warm place for 2 to 3 hours, stirring once every hour. The batter should have the consistency of a thick milkshake.
  5. To cook the blinis, heat a nonstick, cast-­iron or blini pan lightly coated with canola oil or cooking spray over medium heat. Stir the batter. Working in batches, spoon 1 to 2 tablespoons of batter into the pan, forming as many blinis as will fit without touching. 
  6. When the blinis begin to rise and bubble in the center, carefully flip with an offset spatula and cook until golden brown, about 2 minutes. Transfer the blinis to a plate as they finish cooking. Repeat with the ­remaining batter, stirring before each use. Add more oil to the pan as needed.
  7. Rinse the salmon to remove any remaining salt and pat dry. Holding your knife at a 45-­degree angle to the cutting board, thinly slice the salmon on a bias, leaving the skin behind. 
  8. Serve the blinis with the gravlax, caviar, smoked trout roe, and, if desired, crème fraîche.