Country Tails

December 16, 2015

This is our take on a classic. The vodka provides a subtle smokiness that is perfect when served with a Smoky Mary. Bliss!


450g salmon fillet, skin on

125ml Chase Smoked Vodka

132g Muscovado sugar

122g sea salt

Zest of half a lemon

Buckwheat blinis

500g butter, melted

300g buckwheat flour

300ml milk, lukewarm

8g dried yeast

4 tsp sugar

1 tsp salt

2 eggs, separated

½ tsp lemon juice

1 tsp horseradish, finely grated

Horseradish crème fraîche

40g double cream

30g horseradish, finely grated

200g crème fraîche

1 tsp lemon juice


To cure the salmon, start by scoring the skin at 1cm intervals. Cover a tray with cling film, place the salmon on the centre, skin side down. In a bowl, combine the smoked vodka, sugar, sea salt and lemon zest, and distribute evenly over the salmon. Wrap tightly with more cling film, ensuring there’s no leakage, and refrigerate for three days.

On the day you’re ready to serve, make the blinis. In a bowl, mix together the yeast, sugar and milk and leave to stand until it starts to bubble (approximately 2 minutes). In a separate bowl, mix together the flour, salt, egg yolks, lemon juice, horseradish and melted butter. Stir in the yeast mixture. Whisk the egg whites, until they form soft peaks, and fold through the batter. Cover the bowl in cling film and leave to prove for 30 minutes. When ready, remove the clingfilm and stir with a spoon to remove the air.

To cook the blinis, melt a knob of butter, along with a splash of oil, in heavy-based frying pan on a medium heat. Using a dessert spoon, carefully drop the batter onto the pan to form small blinis. Fry for 2 minutes on each side, until golden. Repeat until all the mixture has been used. For the crème fraîche, put the horseradish and cream into a small saucepan. Bring the mixture to the boil and simmer until the cream has reduced by a half (approximately 1 minute).

Pass the cream through a sieve over a bowl and mix in the crème fraîche and lemon juice. Season with salt and pepper and chill until ready to serve.


Unwrap the salmon and wash thoroughly with cold water. Pat the fillet dry with a tea towel, remove the skin and cut into 2cm slices, widthways. Arrange on a plate with a slice of the cured salmon on top of each blini. Add a dollop of the crème fraîche.