Canapes with salted salmon and lemongrass
Votes: 1
Time: 49 hours.
Complexity: average
Quantity: 50 pcs.
Complexity: average
Quantity: 50 pcs.
Light and quick canapés are made with cucumber or potato slices garnished with thin slices of salted salmon and sprigs of herbs. Pickle the fish following this step-by-step recipe, and you'll have a delicious homemade delicacy. The entire process takes 2-3 days, so if you're preparing for a special occasion, plan ahead. Two salmon fillets are layered with a spicy curing mixture and chopped lemongrass and cilantro, which imparts an indescribable flavor and aroma. The fish is tightly wrapped in plastic wrap and weighted down in the refrigerator to cure.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salted fish
- 1 tbsp. coriander seeds
- 1 tbsp fennel seeds
- 2 teaspoons cumin seeds
- 1/3 cup sugar
- 0.5 cup coarse salt
- 4 stalks fresh lemongrass
- 1 bunch cilantro, with stems
- 2 salmon fillets, 340g each (center cut), skin on (same size)
For serving
- Thinly sliced cucumbers (about 25 slices)
- Boiled fingerling potatoes, quartered, optional (about 25 pieces)
- Young cilantro or other tender microgreens, such as mint or basil
We recommend
Recipes with similar ingredients: coriander, fennel seeds, cumin, sugar, lemongrass, cilantro, salmon, cucumbers, potato, mint, basil
Cooking the dish according to the recipe:
- Toast all the spices in a dry skillet over medium heat until fragrant, 2-3 minutes. Cool slightly and grind in a mortar and pestle or spice grinder. Mix the sugar with the salt and spices.
- Coarsely chop the lemongrass stems and cilantro and blend them together, either by hand or in a food processor.
- Place the salmon skin-side down on a cutting board. Use tweezers to remove any bones from the fillet, if necessary. Sprinkle the fish with the herb curing mixture, then the lemongrass-cilantro mixture. This may seem like a lot, but you need to use it all. Sandwich the two fillets skin-side out and wrap tightly in plastic wrap. Place the package on a plate and cover with another plate or a small baking sheet. Weight it with 2-3 canned goods. Refrigerate the entire structure for 2-3 days, turning the fish daily.
- Open the salmon and rinse under cold running water to remove any spices and herbs. Dry the fish thoroughly with paper towels. Slice it at a slight angle into very thin pieces.
- If preparing ahead, place the sliced fish on a parchment-lined baking sheet, cover, and refrigerate until ready to serve. Serve on a slice of cucumber or potato. Garnish with herbs and serve.
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