Salmon Gravlax and Mustard Cream Canapés
Packed with citrus zest and served in edible, crispy shells, this gravlax recipe paired perfectly with a clementine- and lemon-laced cocktail. Cure the salmon in vodka the day before, but for less time than traditional recipes call for. The flavour of the salmon shines through; the fish has a beautiful glossy colour, and a silky […]
Ingredients
- 1 tbsp dill, finely chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tsp lemon zest
- 1 tsp clementine zest
- 1/4 tsp ground black pepper
- 3/4 lb (340 g) skinless salmon fillet, cut into 1/2-inch (1 cm) slices
- 1 tbsp (15 ml) gin or vodka
- 1/2 cup (125 ml) 35% cream
- 4 tsp (20 ml) whole-grain mustard
- 36 store-bought crispy hors-d’oeuvre shells
- Dill fronds, for serving
- Mullet roe, for serving (optional)
Instructions
- In a small bowl, combine the dill, salt, sugar, citrus zests and black pepper.
- In an 11 x 8-inch (28 x 20 cm) rectangular glass dish, arrange the salmon slices in a single layer. Pour the gin or vodka over the salmon. Sprinkle with the salt mixture.
- Cover with plastic wrap. Weigh down with a heavy object such as another glass dish of the same size. Refrigerate for 24 hours. Drain and pat dry.
- On a work surface, dice the salmon into small pieces. Keep refrigerated.
Packed with citrus zest and served in edible, crispy shells, this gravlax recipe paired perfectly with a clementine- and lemon-laced cocktail. Cure the salmon in vodka the day before, but for less time than traditional recipes call for. The flavour of the salmon shines through; the fish has a beautiful glossy colour, and a silky texture to boot.