2 cups kosher salt
1 cup sugar
2 tablespoons cracked black peppercorns
1 (3 to 3 1/2-pound) side of salmon fillet, skin and pin bones removed, rinsed under cool water, and patted dry
1 cup roughly chopped fresh basil leaves
1 medium orange, washed, wiped dry, and cut into eighths
1 lemon, washed, wiped dry, and cut into eighths
1 lime, washed, wiped dry, and cut into eighths
1 cup roughly chopped fresh dill
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh parsley leaves
1 recipe Lemon-Caper Cream Cheese Spread, recipe follows
Chive Blinis, for serving, recipe follows
Chopped chives, for garnish, optional
Fresh dill sprigs, for garnish, optional
10 ounces cream cheese, at room temperature
2 ounces sour cream, at room temperature
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped, drained capers
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon finely grated lemon zest
Pinch freshly ground black pepper
1 tablespoon active dry yeast
2 cups warm milk, 105 to 115 degrees F
1 1/3 cups all-purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
5 egg whites
2 tablespoons melted butter
1 tablespoon finely chopped chives, or more to taste
1/4 teaspoon salt
Blinis may be made in advance and frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag.
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