Salmon Gravadlax with Buckwheat Blinis

Salmon Gravadlax (prepare 48 hours in advance)

• 20 g fresh dill leaves
• 120 g coarse sea salt
• 80 g caster sugar
• 15 g vodka
• 2 pinches ground black pepper, or to taste
• 1 salmon fillet, fresh, boneless, skin on (approx. 300 g)

Lemon Dill Cream

• 100 g double cream
• 20 g lemon juice
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 1 bunch fresh dill leaves (approx. 5 g)

Buckwheat Blinis

• 100 g buckwheat flour
• 150 g water
• 1 tsp baking powder
• 1 medium egg
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 20 g salted butter, for cooking

Garnish

• 35 g olive oil
• 15 g lemon juice
• 15 g white balsamic vinegar
• 10 g honey
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 20 g rocket salad