Gravlax Canapes

Gravlax Canapes IMAGE Image by: Gravlax Canapes IMAGE Author: Canadian Living

  • Portion size 50 servings

Ingredients

  • 1 tablespoon dry mustard powder
  • 1/2 lb red radish
  • 1/2 lb daikon radish
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1 pinch salt
  • 1 English cucumber
  • 2 tablespoons finely chopped chives
Gravlax:
  • 1/4 cup sugar
  • 3 tablespoons pickling salt
  • 3 tablespoons sea salt
  • 1/2 teaspoon white pepper
  • 1 1/2 lb salmon fillet skin attached
  • 4 sprigs fresh dill
  • 4 teaspoons brandy (optional)
  • 1 1/2 teaspoon olive oil

Method

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.

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Gravlax Canapes

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