Gravlax with Blinis (Norwegian)

The wife of a Norwegian fisherman graciously agreed to share her secret recipe for marinating a fresh side of salmon to silky-textured, ­subtly flavoured perfection. Modern-day gravlax is preferably served with blinis (a Russian touch).

Gravlax:
3 Tbsp. fresh dill, finely chopped
2 Tbsp. sea salt
1 Tbsp. white peppercorns, freshly ground
1 Tbsp. sugar
1 whole salmon fillet, skin-on (~ 2½ lbs)
3 Tbsp. aquavit or cognac

Blinis:
4 eggs
1 cup sour cream
½ cup all-purpose flour, unbleached
1 tsp. sea salt
¼ tsp. baking soda

To Serve:
crème fraîche
chopped fresh chives or dill

For the Gravlax:
Combine dill, salt, pepper, and sugar in a small bowl and stir together. Remove any bones from the salmon with tweezers or small pliers. Place fish flat in a long glass baking dish. Rub salt mixture into flesh, then sprinkle aquavit or cognac over fish. Cover loosely with plastic wrap, then place a slightly smaller baking dish directly on top of fish. Weigh it down with unopened cans. Refrigerate for 3-4 days.

Rinse fish in cold water and pat dry. Use a long, sharp slicing knife to slice thinly; refrigerate until ready to serve.

For the Blinis:
Beat eggs lightly in a large bowl, then mix in sour cream. In another bowl, combine flour, salt, and baking soda. Add to egg mixture, and whisk until smooth.

Heat a 12" nonstick skillet over medium heat. Spoon batter into pan to form small 2–3" rounds. Cook, turning once, until golden brown on both sides, about 2 minutes.

To Serve:
Transfer to serving platter, top with slices of gravlax. Dollop with crème fraîche and sprinkle with chives before serving.

Makes 1 side of salmon and 24 blinis.