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| Ingredients | | Salmon | | (Make 24 hours in advance) | | 500g boned salmon fillet | | 2 tablespoons brown sugar | | 1 tablespoon sea salt | | 1 tablespoon vodka, whisky or brandy | | zest of 1 lemon | | Pikelets | | 11/2 cups flour | | 1/2 cup fine cornmeal | | 1 teaspoon sugar | | 1/4 teaspoon salt | | 2 teaspoons baking powder | | 1 cup plain yoghurt | | 1 cup milk | | 6 spring onions, finely sliced | | 1 cup crème fraîche |
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| Sugar-Cured Salmon with Spring Onion Pikelets |
| 01 / 09 / 99 Ray McVinnie | | Curing salmon is easy and just as good, if not better, than commercial gravlax. |
Method |
Salmon
To prepare the salmon: Put the salmon, skin side down, on a non-reactive plate or platter that has sides. Mix the sugar, salt and alcohol to a paste and spread it evenly over the flesh of the salmon. Sprinkle the zest over the top. Turn the salmon so that it is skin side up. Cover tightly with plastic wrap and weight lightly (a 1 litre Tetra-Pak of milk is about right). Refrigerate for 24 hours. Remove from the plate, rinse lightly under cold water, dry and slice as thinly as possible, obliquely, towards the tail end.
Pikelets
To make the pikelets: Mix dry ingredients well, add the yoghurt and milk and mix until smooth. Stir in the spring onions. Fry large spoonfuls in a lightly oiled pan until bubbles appear, turn over and cook until brown on the underside.Repeat until the mix is all used, keeping the cooked pikelets warm under a clean cloth. (Makes about 8.)Serve the pikelets spread with crème fraîche and topped with a few slices of cured salmon. Serves 4. 
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