Blackberry and Gin Cured Salmon Blini

Method

1. Curing blackberries

   Place the salt, sugar, peppercorns, crushed blackberries, lemon zest plus gin in a bowl and mix. It should be the texture of wet sand. Place two pieces of cling film on to a bench and spread out 1/3 of the mix. Place salmon on top, skin side down and then cover with the remaining salt mixture. Wrap tightly with the cling film and place on a plate. Refrigerate for 24 hrs or overnight. The following day wipe off the salt mix and rinse with water, then pat dry with some paper towel. Using a very sharp knife, thinly slice (so you can almost see through it).

2. Serving

   Warm the blinis and then place a small dollop of crème fraiche onto each. Arrange salmon on top and garnish with radish and a squeeze of lemon.