Lemongrass-Cured Salmon Canapes

Name: Lemongrass-Cured Salmon Canapes
Prep time: 2 d 1 h 2 min
Cook time: 2 d 1 h 2 min
Total time: 2 d 1 h 2 min
Yield: 50
Cuisine: Global
Ingredients: 1 bunch cilantro, with stems; 50 servings Micro cilantro or other tender micro herbs, such as mint or basil; 1 Tbsp coriander seeds; 25 Thinly sliced cucumbers (about slices); 2 teaspoons cumin seeds; 1 Tbsp fennel seeds; 1 small Boiled fingerling potatoes, quartered, optional (about 25 pieces); 118 milliliters kosher salt; 4 stalks fresh lemongrass; 680 grams salmon center cut fillets, with skin attached (each equal size); 79 milliliters sugar

Lemongrass-Cured Salmon Canapes is a gluten free, dairy free, fodmap friendly, and pescatarian hor d'oeuvre. This recipe makes 50 servings with 127 calories, 6g of protein, and 1g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, cumin seeds, fennel seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 49 hours and 2 minutes.

Instructions

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.

Ingredients you will need

Spices

Toast

Equipment you will use

Mortar And Pestle

Frying Pan

Mix the sugar, salt, and spices together.

Ingredients you will need

Spices

Sugar

Salt

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

Ingredients you will need

Lemon Grass

Cilantro

Equipment you will use

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.

Ingredients you will need

Lemon Grass

Cilantro

Salmon

Fish

Wrap

Dry Seasoning Rub

Equipment you will use

Cutting Board

Baking Sheet

Plastic Wrap

Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.

Ingredients you will need

Salmon

Fish

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.

Ingredients you will need

Salmon

Spices

Herbs

Water

Equipment you will use

Paper Towels

If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Serve on a slice of cucumber or a fingerling potato.

Ingredients you will need

Fingerling Potato

Cucumber

Garnish with herbs and serve.

Ingredients you will need

Herbs

Equipment

Ingredients

Servings:

1bunch

cilantro, with stems 50servings

Micro cilantro or other tender micro herbs, such as mint or basil 1Tbsp

coriander seeds 25

Thinly sliced cucumbers (about slices)2teaspoons

cumin seeds 1Tbsp

fennel seeds 1small

Boiled fingerling potatoes, quartered, optional (about 25 pieces)118milliliters

kosher salt 4stalks

fresh lemongrass 680grams

salmon center cut fillets, with skin attached (each equal size)79milliliters

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.