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Gravlax, fennel and horseradish canapes
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Prep Time:
1550 minutes
Cook Time:
Total Time:
1550 minutes
Chic canapes for special occasions.
Ingredients:
  • 400g fennel
  • 40.00 ml capers, rinsed, drained, chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 2 x 120ml containers horseradish cream
  • 2 x 60g pkts cocktail cups
  • 1/2 bunch fresh dill, sprigs picked, coarsely chopped
  • 3 tsp whole white peppercorns, crushed
  • 4.80 gm sea salt flakes
  • 10.00 gm caster sugar
  • 500g salmon fillet, skin on, bones removed, halved lengthways
Instructions:
  • For the gravlax, mix dill, peppercorns, sea salt, and sugar in a bowl. Layer half of the salmon, skin-side down, in a glass dish. Sprinkle with the dill mixture and top with the remaining salmon fillet, skin-side up. Cover with plastic wrap and baking paper. Place a tray on top with weights like cans to press it down. Refrigerate, turning after 12 hours, for 24 hours to cure.
  • Slice the salmon into paper-thin slices across the grain using a filleting knife, starting from the tail end. Arrange the slices on a plate, cover with plastic wrap, and refrigerate.
  • Combine fennel, capers, oil, and lemon juice in a glass bowl. Season with salt and pepper, toss to mix well. Cover with plastic wrap and refrigerate for 1 1/2 hours to enhance flavors.
  • Divide the horseradish cream evenly among cocktail cups, then place them on a large serving platter. Top with gravlax and fennel mixture and serve promptly.

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