Whisky-cured salmon with beetroot and blinis recipe
 Try curing your salmon at home for maximum flavour - it takes time but it's not at all difficult. 1 side of salmon 150g/5½oz sea salt150g/5½oz caster sugar100ml/3½fl oz whisky 1 side of salmon 150g/5½oz sea salt 150g/5½oz caster sugar 100ml/3½fl oz whisky 200g/7oz plain flour7g sachet instant yeast250ml/9fl oz milk1 tsp salt1 tsp sugar2 free-range egg whites50g/1¾oz butter 200g/7oz plain flour 7g sachet instant yeast 250ml/9fl oz milk 1 tsp salt 1 tsp sugar 2 free-range egg whites 50g/1¾oz butter 200g/7oz redcurrant jelly3 cloves50ml/2fl oz whisky100ml/3½fl oz red wine vinegar50g/1¾oz Dijon mustard10 beetroots, cooked and cut into cubes 200g/7oz redcurrant jelly 3 cloves 50ml/2fl oz whisky 100ml/3½fl oz red wine vinegar 50g/1¾oz Dijon mustard 10 beetroots, cooked and cut into cubes 250g/9oz crème fraîchemustard cress or micro herbs, to garnish 250g/9oz crème fraîche mustard cress or micro herbs, to garnish Method Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours.Wash the salmon to remove the salt rub, then slice it thinly.To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve.Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve.For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites.To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve.To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours. Lay long strips of cling film over a work surface. Lay the salmon on top and cover with the sea salt, sugar and whisky. Wrap the fish tightly in cling film and place in the fridge for 12 hours. Wash the salmon to remove the salt rub, then slice it thinly. Wash the salmon to remove the salt rub, then slice it thinly. To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. To make the blinis, whisk together the flour, yeast, milk, salt and sugar. Set aside in a warm place to prove for an hour. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve. For the beetroot, heat the redcurrant jelly, cloves, whisky and vinegar in a saucepan. Simmer until the volume of liquid has reduced by half. Strain through a sieve. Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve. Whisk in the mustard, then stir through the beetroot. Set aside until ready to serve. For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites. For the blinis, whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. When the batter has proved fold in the egg whites. To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve. To cook the blinis, melt the butter in a large frying pan. Add a tablespoon of batter to the pan per blini and cook until golden-brown on the underside. Flip over and cook the other side. Remove the blini and place onto kitchen paper. Repeat until you have used all the batter. Keep the blinis warm until ready to serve. To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs. To serve, place slices of salmon onto serving plates, with a few blinis, a spoonful of beetroot and a quenelle of crème fraîche. Garnish with mustard cress or micro herbs.