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1
Remove the zest of the lemon with a vegetable peeler in fat strips and toss it in a bowl.
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2
Add the salt, sugar, and dill; toss to combine.
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3
Lay the fish in a large glass baking dish.
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4
Pack the salt mixture on and around the salmon.
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5
Cover and refrigerate for 24 hours to cure the fish.
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6
To make the blini, dissolve the yeast in the warm milk and then let it proof for 10 minutes.
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7
Sift the all-purpose flour, buckwheat flour, salt, and sugar together in a bowl.
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8
Pour the yeast mixture into a blender along with the dry ingredients.
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9
Puree on high until smooth.
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10
Scrape down the sides of the blender, add the melted butter and egg yolks (reserve the whites), and process again until combined.
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11
Pour the batter into a large bowl, cover with a towel, and let it rise in a warm place for 1 1/2 hours.
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12
Just before you are ready to cook the blini, beat the egg whites until stiff; then fold them into the batter.
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13
Place a griddle or nonstick skillet over medium-high heat and brush with a little melted butter.
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14
Pour 1 tablespoon at a time of batter into the pan to make pancakes about 3 inches in diameter.
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15
Cook for about 30 seconds, then flip them over with a spatula and cook for another 30 seconds.
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16
Stack the blini on a platter and wrap them in a cloth napkin to keep them warm.
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17
Combine the ingredients for the creme fraiche.
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18
Scrape the salt mixture off the salmon and lightly rinse the fish under cool water.
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19
Pat dry with paper towels.
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20
The cured salmon will be firm but pliable.
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21
To set up the presentation, lay the salmon on a large wooden cutting board.
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22
With a very sharp knife slice the salmon New York Delistyle: paper-thin and on a slight angle.
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23
(The whole fish looks great as a centerpiece on the table, so slice only a quarter of the salmon at a time.)
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24
Serve the salmon with the blini and condiments on the side.
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25
This is an interactive hors doeuvre: Let your friends attack it and then slice more as needed.
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26
Always a huge hit.
