Salmon Gravlax with Buckwheat Blini

Ingredients

• 1 lemon, zested
• 2 cups coarse sea salt
• 1/2 cup sugar
• 1 tablespoon whole white peppercorns
• 1/2 bunch fresh dill
• 2 pound side salmon, 1-inch thick, pin bones removed, skin on
• 1 package active dry yeast
• 1 1/2 cups warm milk (108 to 110 degrees F)
• 1 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup melted unsalted butter, plus more for sauteing
• 3 large eggs, separated
• 1 recipe Dill Creme Fraiche, recipe follows
• 1 recipe Radish-lime salsa, recipe follows
• 1/2 cup creme fraiche
• 1/2 bunch fresh dill, leaves coarsely chopped
• 1/2 lemon, juiced
• 1 teaspoon sea salt
• 1 bunch radishes, coarsely chopped
• 1 tomato, coarsely chopped
• 1/2 red onion, coarsely chopped
• 1/2 bunch fresh cilantro leaves
• 2 tablespoons rice wine vinegar
• 1 lime, juiced
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper

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