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1
For the blinis, sift both the flours and add the yeast and garam masala.
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2
Heat the milk gently until just warm.
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3
Whisk in the egg yolk and the sugar.
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4
Allow the sugar to dissolve then pour on to the flours.
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5
Combine thoroughly to make a paste.
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6
Whisk the egg whites in a separate bowl until they form stiff peaks, then fold them into the yeast mixture along with the coriander.
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7
Cover the bowl with a clean cloth and set aside for 20 minutes at room temperature.
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8
Heat a non stick frying pan over a medium heat and drop in tablespoons of the batter, do not overcrowd in the pan.
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9
Cook until the underside is golden approximately 40 seconds, then flip over with a flexible palette knife and continue to cook the other side for another 30 seconds.
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10
Drain on kitchen paper.
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11
Repeat with the remaining batter and keep the blinis warm until you are ready to serve.
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12
For the salmon, mix all the cure ingredients together.
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13
Smother on to the meat side of the salmon.
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14
Sandwich the salmon sides together, with the skin on the outside.
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15
Wrap well in foil.
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16
Pierce the foil all over with a knife, be careful not to pierce the salmon.
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17
Lay the salmon in a tray to catch the juices.
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18
Weigh down with some full tins.
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19
Leave in the fridge to marinade for 24/48 hours.
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20
A lot of liquid will come out of the salmon as it cures.
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21
Remove from the fridge and scrape off the cure, thinly slice to serve.
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22
For the spiced crab and coconut, mix the crab meat with the coriander, chilli, lime juice and zest and spring onions.
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23
Stir the spices into the coconut cream.
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24
Pile onto the blinis.
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25
For the tom yum coke, simply mix together all the ingredients (adjust to taste) in a glass with plenty of ice.
