Gravlax, fennel and horseradish canapes

Gravlax, fennel and horseradish canapes

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

The ingredient of Gravlax, fennel and horseradish canapes

  1. 1 medium (400g) fennel bulb, ends trimmed, halved, thinly sliced crossways
  2. 2 tablespoons capers, rinsed, drained, chopped
  3. 60ml (1/4 cup) extra virgin olive oil
  4. 1 tablespoon fresh lemon juice
  5. Salt & freshly ground black pepper
  6. 2 x 120ml containers horseradish cream
  7. 2 x 60g pkts cocktail cups
  8. 1/2 bunch fresh dill, sprigs picked, coarsely chopped
  9. 3 teaspoons whole white peppercorns, crushed
  10. 2 teaspoons sea salt flakes
  11. 2 teaspoons caster sugar
  12. 500g salmon fillet, skin on, bones removed, halved lengthways

The instruction how to make Gravlax, fennel and horseradish canapes

  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.

Nutritions of Gravlax, fennel and horseradish canapes

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calories: https://schema.org
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