- Portion size 50 servings
- 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
- 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
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.