Beetroot-cured salmon with blinis and dill crème fraîche ⋆Anne's Kitchen

Ingredients

• 450g salmon fillet, no skin
• 1 ½ tsp fennel seeds
• 1 ½ tsp coriander seeds
• ½ tsp black peppercorns
• 3 tbsp coarse sea salt
• 1 ½ tbsp sugar
• 3 tbsp vodka
• grated zest of ½ lemon
• 200g raw or cooked beetroot, peeled and grated
• 4 tbsp fresh dill, roughly chopped
• 2 tbsp fresh parsley, roughly chopped
• 100g sour cream
• 2 tbsp chopped fresh dill
• 2 tsp mustard
• salt and freshly ground black pepper
• 75ml milk
• 35g plain flour
• 40g buckwheat flour
• ½ tsp bicarbonate of soda
• 1 tbsp sour cream
• 15g melted butter + extra for frying
• 1 small egg, separated
• 6 capers, for decorating