Gravlax Napoleon on buckwheat pancakes
This is the Gravlax Napoleon on buckwheat pancakes recipe.
Ingredients
- Gravlax
- 1/4 cup (60 mL) salt
- 1/4 cup (60 mL) sugar
- 2 tbsp (30 mL) ground white pepper
- 2 1-1/2 lb (2 x 675 g) salmon fillets skin on
- 1 bunch of fresh dill
- Sour cream mixture
- 1/2 cup (125 mL) sour cream
- 1 tbsp (15 mL) chopped fresh dill
- 1 tbsp (15 mL) chopped fresh chives
- Salt and pepper to taste
- Buckwheat Pancakes
- 1 cup (250 mL) buckwheat flour
- 1/2 cup (125 mL) whole wheat flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1 1/2 cups (375 mL) Milk
- 1 egg beaten
- 1 tsp (5 mL) cream of tartar
- 1 tsp (5 mL) melted butter
- Salmon caviar
- Dill sprigs to garnish
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Preparation
Gravlax:
Combine salt, sugar and pepper in a bowl. Lay salmon fillets flat. Distribute the sugar, salt and pepper mixture evenly over one fillet. Lay the whole sprigs of dill on top of salt, sugar and pepper mixture, covering most of the surface of the fish. Press the flat sides of fillets together, flesh inside, as if you were closing a book.
Cover with plastic wrap and place between two serving plates or baking sheets with sides (to collect the draining liquid). Put a 10 lb weight on top or large cans of juice, bricks, etc.
Refrigerate for 2 to 3 days, draining off liquid as it collects in the bottom of the pan and turning the fillets once a day.
When flesh appears firm and no longer looks raw, remove the weights and separate the two fillets. Rinse salmon fillets thoroughly to remove excess salt and pat dry with paper towels. Slice thinly and set aside for the Napoleons.
Sour cream mixture :
Mix all the ingredients together and set aside.
Buckwheat Pancakes :
Mix flour, salt and baking soda. Add milk, egg, cream of tartar and melted butter. Mix thoroughly to make a runny batter.
Melt some butter on a hot griddle. Ladle spoonfuls of batter onto griddle to form 2 inch rounds. Cool before serving with gravlax and garnish.
Napoleons :
Take one pancake, spread some of the sour cream mixture and add a slice of gravlax. Repeat process 3 times until you have a layered Napoleon.
Garnish with a dollop of sour cream, a small dollop of salmon roe and a sprig of dill.
Serve immediately or refrigerate until ready to use.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
Gravlax requires 2 to 3 days to prepare, keeps 2 weeks in fridge or 6 weeks in freezer, if sliced and wrapped well.
