- 25:50 Prep
- 10 Servings
- Advanced
These canapes are a stylish finger food for any special occasion.
Featured in
Celebrations, Gourmet Recipes
Ingredients
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1 medium (400g) fennel bulb, ends trimmed, halved, thinly sliced crossways
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2 tablespoons capers, rinsed, drained, chopped
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60ml (1/4 cup) extra virgin olive oil
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1 tablespoon fresh lemon juice
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Salt & freshly ground black pepper
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2 x 120ml containers horseradish cream
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2 x 60g pkts cocktail cups
Gravlax
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1/2 bunch fresh dill, sprigs picked, coarsely chopped
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3 teaspoons whole white peppercorns, crushed
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2 teaspoons sea salt flakes
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2 teaspoons caster sugar
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500g salmon fillet, skin on, bones removed, halved lengthways
Method
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Step 1To make the gravlax, combine the dill, peppercorns, sea salt and sugar in a bowl. Place half the salmon, skin-side down, in a glass dish. Sprinkle with dill mixture and top with remaining salmon fillet, skin-side up. Cover with plastic wrap, then a layer of baking paper. Place a tray on top of salmon and press down with weights, such as cans. Place in the fridge, turning after 12 hours, for 24 hours to cure.
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Step 2Starting at the tail end, use a filleting knife to slice salmon across the grain into paper-thin slices. Place on a plate. Cover with plastic wrap and place in the fridge.
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Step 3Place fennel, capers, oil and lemon juice in a glass bowl and toss to combine. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 1/2 hours to develop the flavours.
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Step 4Spoon the horseradish cream among cocktail cups. Arrange on a large serving platter. Top with gravlax and fennel mixture, and serve immediately.
Notes
You can prepare gravlax to the end of step 1, up to 2 days ahead. Continue to the end of step 3, up to 11/2 hours ahead. Carry out step 4 just before serving.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Australian Good Taste
Source: taste.com.au
