Gravlax, fennel and horseradish canapes

Gravlax, fennel and horseradish canapes
  • 25:50 Prep
  • 10 Servings
  • Advanced

These canapes are a stylish finger food for any special occasion.

Featured in
Celebrations, Gourmet Recipes


  • 1 medium (400g) fennel bulb, ends trimmed, halved, thinly sliced crossways
  • 2 tablespoons capers, rinsed, drained, chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon 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 teaspoons whole white peppercorns, crushed
  • 2 teaspoons sea salt flakes
  • 2 teaspoons caster sugar
  • 500g salmon fillet, skin on, bones removed, halved lengthways


  • Step 1
    To 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.
  • Step 2
    Starting 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.
  • Step 3
    Place 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.
  • Step 4
    Spoon the horseradish cream among cocktail cups. Arrange on a large serving platter. Top with gravlax and fennel mixture, and serve immediately.


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



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