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…
Instructions
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1
In a small bowl, combine the dill, salt, sugar, citrus zests and black pepper.
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2
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.
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3
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.
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4
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.
