Lemongrass-Cured Salmon Canapes
- Level: Intermediate
- Yield: approximately 50 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 59
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 53
- Total: 2 days 1 hr 2 min
- Prep: 1 hr
- Inactive: 2 days
- Cook: 2 min
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.