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Beetroot Cured Ora King Salmon, Flax Seed Crackers, Horseradish Buttermilk and Pickled Cucumber

Beetroot Cured Ora King Salmon, Flax Seed Crackers, Horseradish Buttermilk and Pickled Cucumber

This canapé is a seriously impressive and mouthwateringly-good addition to any dinner party.

Beetroot Cured Ora King Salmon, Flax Seed Crackers, Horseradish Buttermilk and Pickled Cucumber

Beetroot Cured Salmon
Serves approx 8 people

1kg Ora King Salmon or salmon of choice skinned and boned
320g Beetroot (stalks and skin removed)
20g Sea Salt
20g Brown Sugar
30g Gin
10 Juniper Berries
1 Lemon Zest

Blend everything except the salmon in a food processor until broken down. cover the salmon in the cure and place into a tub and top with more of the cure and leave in the fridge for 48 hours, turning the salmon over half way through. After 48 hrs rinse the cure from the salmon and leave to dry in the fridge until required.

Flax Seed Cracker

200g Flax Seeds
50g Chia Seeds
80g Sesame Seeds
600g Water
8g Salt
Pepper

Mix everything together in a small dish and leave to stand until the seeds are hydrated and the water has been absorbed ( a few hours). The mix should be gloppy and thick. Make a cracker template from an old ice cream tub lid using scissors and spread the mix to approx 1/2 cm thick in each template shape on a baking mat or baking paper and then place into an 80 oc oven and leave to dry until crisp. Store until required.

Dill Pickled Cucumber and Shallot

1/2 Cucumber Peeled and thinly sliced
1 Banana Shallot peeled and thinly sliced into rings
50g White Distilled Vinegar
50g Sugar
50g Water
Dill stalks
1tsp Peppercorns

Mix the shallots and cucumber with a little salt and leave in a sieve over a bowl to draw out the water for an hour then rinse and reserve.

Warm the rest to dissolve the sugar and leave to cool then pass through a sieve and pour over cucumber and shallots. Store for at least an hour. Before serving mix with a little chopped dill.

Horseradish Buttermilk

Hang buttermilk overnight in a cloth lined sieve over a bowl in the fridge. The next day take the curds and mix with horseradish sauce to taste. Reserve the buttermilk whey for another use.

To Assemble

Thinly slice the salmon or dice it. either build the canapés on individual crackers by spreading the buttermilk on the cracker and laying the pickled cucumber on top of this. Put a slice of the salmon on top of this. Arrange the shallot rings on top and finish with a sprig of dill or arrange everything on a platter as a build yourself sharing dish for people to dig into. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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