Gravadlax salmon starter with blinis | Sainsbury`s Magazine

Ingredients

• 2 tsp whole mixed peppercorns, crushed
• 75g coarse sea salt
• 100g granulated sugar
• 3 tbsp chopped dill
• zest of 1 lemon
• 900g side of skin-on whole salmon fillet
• 100g strong white plain flour
• 1 x 7g sachet dried easy-blend yeast
• ½ tsp sugar
• 55g buckwheat flour (or use extra strong white flour)
• 1 medium egg, separated
• ½ tbsp melted butter, plus extra for the frying pan
• 150ml warm milk
• 300ml soured cream
• small dill sprigs, to garnish