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Gravlax Canapes

Food Network Canada
YIELDS
50 servings
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Ingredients

Gravlax

¼
cup sugar
3
Tbsp pickling Kosher or sea salt
½
tsp white pepper
1 ½
lb(s) salmon, fillet, (with skin)
4
sprigs fresh dill
4
tsp brandy, (optional)
1 ½
tsp olive oil

Canapes

1
Tbsp dry mustard powder
½
lb(s) red or daikon radish
1
Tbsp cider vinegar
1
tsp sugar
1
pinch salt
1
English cucumber
2
Tbsp finely chopped chives
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Directions

Step 1

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.

Step 2

Place flat tray or plate over fish and weigh down with a large can of tomatoes, or equivalent weight. Refrigerate for
5 days, turning fish over daily. Brush rub and dill off fish before slicing.

Step 3

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.

Step 4

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.

Step 5

Yield: Approximately 50 pieces

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