Gravlax Canapes
This recipe makes 50 servings
Ingredients
- 1 tbsp dry mustard powder
- 1/2 lb red radishes or daikon radishes
- 1 tbsp cider vinegar
- 1 tsp sugar
- 1 Pinch salt
- 1 English cucumber
- 2 tbsp finely chopped chives
- Gravlax:
- 1/4 cup sugar
- 3 tbsp pickling salt or sea salt
- 1/2 tsp white pepper
- 1-1/2 lb salmon fillets, skin attached
- 4 sprigs fresh dill
- 4 tsp brandy, (optional)
- 1-1/2 tsp olive oil
Preparation
Gravlax: Five days before serving, in a bowl mix together sugar, salt and pepper. Spread evenly over fish on both flesh and skin sides. Lay 1 dill sprig over a large piece of plastic wrap and place fish over it, skin side down. Dribble brandy and olive oil over flesh side of salmon and cover with remaining dill sprigs; wrap tightly. Place flat tray or plate over fish and weigh down with a large can of tomatoes, or equivalent weight. Refrigerate for days, turning fish over daily. Brush rub and dill off fish before slicing.
Mix mustard powder with 1 tablespoon (15 mL) water; set aside for 10 minutes. Grate radish finely and place in fine-mesh sieve. Squeeze out as much water from radish as possible. In bowl, mix together mustard, radish, vinegar, sugar and salt ; set aside.
Slice cucumber into 1/8-inch (3 mm) thick slices. Thinly slice salmon and cut into pieces, roughly 2 inches by 1/2 inch (5 x 2.5 cm). Place each piece on cucumber slice; top with heaping 1/4 teaspoon (1 mL) radish mixture and sprinkle with chives.
- Keywords : Scandinavian; Appetizers; Snacks; Salmon; Cucumbers; Marinating;
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