Treat Mum this Mothers day with these delicious fennel cured salmon canapés
Make these fennel and lemon cured salmon canapés for Mum to celebrate Mother's Day and served with glass of champagne.
As a Wellington caterer we are often asked for recipes and this one is great it's easy recipe is very versatile. Cure the salmon and serve on mini bagels for breakfast or brunch. It would be equally successful served as a lunch or light dinner in a salad. We have served it as a canapé to enjoy with champagne. These are being served as an extra treat in Wellington at the functions we are catering this weekend.
Fennel cured salmon with red onion creme fraiche and pickled cucumber canapés
(makes approximately 120 crostini canapés)
If you are only making a small number of canapés the left over salmon if amazing for breakfast on your favourite toast with spinach and hollandaise. Alternatively gorgeous in a salad of rocket with capers,dill, potatoes, blanched beans and egg.
Ingredients to cure the Salmon
1 cup salt
1 cup sugar
50ml gin
1 fennel bulb chopped
zest of one lemon
1 side of salmon boneless and skinless(approximately 700g)
Ingredients for the red onion creme fraiche
2 cups (approximately 500g) creme fraiche
2 tablespoon very finely chopped red onion
2 tablespoon lemon juice
salt and white ground pepper
Ingredients for the pickled cucumber
1 telegraph cucumber peeled and diced finely
100ml white wine vinegar
100g sugar
Ingredients to complete the canapés
Crostini ~120
wild rocket 100g
Chervil, micro greens or dill (small bunch)
To prepare/cure the salmon
Process the salt, sugar, gin, fennel and lemon until a slurry forms. Line a container for the fish to marinate in with gladwrap. Add 1/2 the cure then the fish then the other 1/2 of the cure. Cover the top with gladwrap creating a parcel and refrigerate overnight.
To prepare the pickled cucumber
Heat the sugar and white wine vinegar in a small saucepan until dissolved. Pour over the cucumber and allow to cool. Refrigerate for at least 3 hours before use.
To prepare the red onion creme fraiche
Carefully fold the ingredients together until well combined.
To serve
Remove the fish from the cure and wash and dry. Using a very sharp knife slice into thin slices.
For the crostini
Lay out the crostini and top each with a teaspoon of creme fraiche approximately 4-5mm thick. Arrange a couple of rocket leaves then top with a slice of the cured salmon. arrange a few diced cucumber on top. Finish off with a sprig of chervil or dill or a few micro greens.
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