Recipe Vodka-cured salmon with watercress pancakes : Practical and Delicious

Recipe Vodka-cured salmon with watercress pancakes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Vodka-cured salmon with watercress pancakes. You are currently reading Recipe Vodka-cured salmon with watercress pancakes : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Vodka-cured salmon with watercress pancakes requires 10h 20m, cook 10m and serve 4. Caution: allergy Contains gluten, milk, fish, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve this delicious dish at your next dinner party. Begin this salmon and vodka seafood sensation 10 hours before your event.

Ingredients:

15 Ingredients

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  200g skinless salmon fillet, pin-boned
  
  
  


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  2 tsp caster sugar
  
  
  


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  2 tbsp chopped dill, plus sprigs to serve
  
  
  


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  1/4 cup (60ml) vodka, plus iced vodka shots to serve (optional)
  
  
  


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  1 small beetroot, cooked, peeled (to give about 80g beetroot)
  
  
  



• Vodka creme fraiche



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  30ml vodka
  
  
  


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  1/2 cup (120g) creme fraiche
  
  
  


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  1 tbsp lemon juice
  
  
  



• Watercress pancakes



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  3/4 cup (110g) plain flour
  
  
  


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  1/2 tsp bicarbonate of soda
  
  
  


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  1 tsp cream of tartar
  
  
  


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  1 egg
  
  
  


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  2 cups picked watercress leaves (you need about 1/2 a bunch)
  
  
  


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  150ml milk
  
  
  


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  Softened unsalted butter, to grease
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Rinse salmon in cold water and dry well with paper towel. Combine sugar and dill in a dish with 1 tablespoon sea salt. Add salmon and turn to coat. Pour over the vodka, cover with plastic wrap and chill for 4 hours, turning twice. Grate beetroot into dish and turn salmon to coat. Chill for a further 6 hours, turning occasionally.
  
  
  


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  Step 2
  
  
  
  
  Wipe the beetroot off the salmon using paper towel, then cut into 1cm cubes. Cover and refrigerate until ready to serve.
  
  
  


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  Step 3
  
  
  
  
  Combine creme fraiche ingredients in a bowl and refrigerate until ready to serve.
  
  
  


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  Step 4
  
  
  
  
  For the pancakes, preheat the oven to 150°C. Place the flour, bicarbonate of soda, cream of tartar, egg and watercress in a food processor. Process slowly, gradually adding the milk, until you have a smooth batter.
  
  
  


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  Step 5
  
  
  
  
  Working in batches, brush a non-stick frypan with butter to lightly grease, and place over medium-high heat. Drop 2 teaspoons of batter in pan for each pancake, spacing pancakes 2-3cm apart. Cook for 1-2 minutes until bubbles appear on the surface, then turn and cook for a further minute or until golden. Transfer to a baking tray, cover loosely with foil and keep warm in the oven while you make remaining pancakes, greasing the pan with more butter as needed.
  
  
  


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  Step 6
  
  
  
  
  Place the salmon in a serving bowl and garnish with dill sprigs. Set out with the pancakes and vodka creme fraiche for guests to help themselves. Serve with iced vodka if desired.
  
  
  

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