Gravlax, fennel and horseradish canapes

Recipes / Fish

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

Recipe «Gravlax, fennel and horseradish canapes» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 medium fennel bulb, ends trimmed, halved, thinly sliced crossways, 2 tbsp capers, rinsed, drained, chopped, 60ml extra virgin olive oil, 1 tbsp 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, 2 tsp sea salt flakes, 2 tsp caster sugar, 500g salmon fillet, skin on, bones removed, halved lengthways.

Ingredients:

  • 1 medium fennel bulb, ends trimmed, halved, thinly sliced crossways 
  • 2 tbsp capers, rinsed, drained, chopped 
  • 60ml extra virgin olive oil 
  • 1 tbsp 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 
  • 2 tsp sea salt flakes 
  • 2 tsp caster sugar 
  • 500g salmon fillet, skin on, bones removed, halved lengthways 

Instructions

  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.
  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.
  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.
  4. Spoon the horseradish cream among cocktail cups. Arrange on a large serving platter. Top with gravlax and fennel mixture, and serve immediately.