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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, white peppercorns, and dill; rub all the ingredients together with your hands to release the oils in the zest and dill.
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3
Lay the fish out on a large sheet pan or glass baking dish.
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4
Pack the salt mixture on top of and around the salmon.
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5
Cover with another sheet pan and place a brick or heavy can weight on top to press out the moisture from the salmon.
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6
Refrigerate for 24 to 36 hours to cure the fish.
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7
Scrape the salt mixture off the salmon and lightly rinse the fish under cool water; pat dry with paper towels.
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8
The cured salmon will be firm but pliable.
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9
To set up the presentation, lay the salmon on a large wooden cutting board.
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10
(The whole fish looks great as a center piece on the table, so only slice a quarter of the gravlax at a time.)
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11
With a very sharp knife slice the salmon New York Deli-style; paper-thin on a slight angle.
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12
Serve the cured salmon with the blini, the dill creme fraiche, and radish-lime salsa on the side.
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13
This is an interactive hors d'oeuvre: let your friends attack it, then slice more as needed.
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14
To prepare the blini, in a large bowl, proof the yeast in the warm milk for 10 minutes, stirring to dissolve.
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15
In another large bowl, sift the all-purpose flour, buckwheat flour, salt, and sugar together.
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16
Make a well in the center and pour in the yeast mixture, melted butter, and egg yolks (reserve the whites) and whisk until smooth.
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17
Cover with a towel and let it rise in a warm place for 1 1/2 hours.
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18
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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19
Place a griddle or non-stick skillet over medium-high heat and brush it with a little melted butter.
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20
Pour 1 tablespoon of the batter into the pan, to make pancakes about 3 inches in diameter.
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21
Cook for about 30 seconds, then flip them over with a spatula and cook another 30 seconds.
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22
Stack the blini on a platter and wrap them in a cloth napkin to keep them warm.
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23
Mix all ingredients together in a bowl until combined.
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24
Put all the salsa ingredients in a food processor and pulse 5 times to combine.
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25
Put it in a bowl and serve.
