Lemongrass-Cured Salmon Canapes

Total Time:
49 hr 2 min
Prep:
1 hr
Inactive:
48 hr
Cook:
2 min

Yield:
approximately 50 portions
Level:
Intermediate

Ingredients
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons cumin seeds
  • 1/3 cup sugar
  • 1/2 cup kosher salt
  • 4 stalks fresh lemongrass
  • 1 bunch cilantro, with stems
  • 2 (12-ounce) salmon center cut fillets, with skin attached (each equal size)
  • For serving:
  • Thinly sliced cucumbers (about 25 slices)
  • Boiled small fingerling potatoes, quartered, optional (about 25 pieces)
  • Micro cilantro or other tender micro herbs, such as mint or basil
Directions

Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together.

Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.

Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.

Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.

If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.

Copyright 2007 Television Food Network, G.P. All rights reserved


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