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Sake Cured Salmon Blinis with Scallion Silver Dollar Pancakes & Seasoned Quail eggs

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Ingredients
  

  • 1 batch Sake Cured Salmon see below, slice very thin
  • 1 batch Seasoned Quail Eggs see below, halved
  • 1 batch Scallion Silver Dollar Pancakes see below
  • 1 cup creme fraiche
  • Scallions for sprinkling

Sake Cured Salmon

  • 1 skin-on salmon fillet
  • 1/2 cup demerara sugar
  • 1/4 cup kosher salt
  • 1 1/2 tablespoons granulated sugar
  • Zest of 1 lime
  • 1 1-inch knob ginger, grated
  • 1/4 cup sake
  • 16-17 Thai Basil leaves
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon red peppercorns

Seasoned Quail Eggs

  • 16 quail eggs
  • 1/2 cup sake
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 1/2 tablespoons granulated sugar

Scallion Silver Dollar Pancakes

  • 1 1/2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 4 tablespoons unsalted butter
  • 4-5 scallions finely chopped

Instructions
 

For the Salmon

  • Pat the salmon dry with paper towels and set aside.
  • In a small bowl stir to combine the salt, sugars, ginger and lime until the mixture resembles wet sand. Lay half of the mixture in the bottom a deep vessel large enough to accommodate the salmon. Flatten to form an even layer.
  • Brush both sides of the salmon liberally with the sake. Place the salmon on top of the salt mixture and drizzle with any remaining sake. Arrange the Thai basil leaves evenly on the surface of the salmon and cover with the remaining salt mixture.
  • Scatter the coriander seeds and peppercorns over top and wrap tightly with plastic wrap.
  • Place an 8 pound weight on top of the salmon. Make sure the weight is evenly distributed across the salmon.
  • Place the salmon in the fridge and let cure for 48 hours or until firm to the touch. Rinse the salmon and pat dry. Slice very thin and refrigerate until ready to use.

For the Quail Eggs

  • Bring a small saucepan of water to a boil and lower the quail eggs in. Cook for 2 1/2 minutes.
  • Transfer the eggs to an ice bath and let sit for 15 minutes.
  • While the eggs are cooling, whisk the soy sauce, sake, mirin and sugar together in a deep bowl. Whisk until the sugar dissolves completely.
  • Peel the cooled eggs and add them to the soy mixture. Wrap the bowl with plastic wrap and transfer to the fridge. Leave the eggs to marinade for 3 hours.
  • Remove the eggs from the marinade and cut them in half. Store the eggs tightly wrapped in the fridge until ready to serve.

For the Pancakes

  • Sift the flour, sugar, salt, baking powder, and baking soda together into a large bowl. Form a well in the center.
  • Pour the buttermilk into a measuring cup with a spout. Add the eggs and whisk until smooth. Pour the mixture into the center of the well. Do the same with the butter.
  • Using a large spoon, stir until a lumpy batter forms. Throw in the scallions and stir until evenly incorporated.
  • Heat a large cast iron griddle over medium heat. Add coconut oil. Once the oil is shimmering, spoon 1 tablespoon of the batter onto the griddle. Repeat until the griddle is full. Cook until bubbles form on the surface, then flip. This should take about 2-3 minutes. Cook for a few more minutes or until both sides are golden brown. Repeat until all the batter has been cooked.

To Assemble

  • Take a scallion pancake and place a dollop of creme fraiche on top. Top the creme fraiche with a sheet of cured salmon and half a seasoned quail egg. Garnish with scallions and serve immediately on a platter.