Potato blinis with salmon gravadlax
| Serves: | 16 to 20 |
| Cooking Time: | 1 hour |
| Cook's Tips: | Serve immediately |
| Serving Suggestion: | Pair with Babylonstoren Sprankel Methode Cap Classique 2014 |
| Prep Time: | 1 hour, plus 12 hours' curing time |
Ingredients
- 5 beetroot
- 500 g coarse sea salt
- 800 g boneless salmon fillet
- 1/4 cup gin
- 20 g fresh dill
- 2 tubs 250ml creme fraiche
- 1 jar Woolworths horseradish sauce
- 3 tbsp Dijon mustard
- 1 cabbage
- 2 cucumber
- 2 white onions
- 2 kg potatoes
- 4 free-range eggs
- 2 cups sour cream
- 120 g flour
- 1 tsp freshly ground black pepper
- 1 tsp bicarbonate of soda
- 1 tsp ground nutmeg
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