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Add a photoRaciónes: 12
Ingredientes
- 1/4 c. sugar
- 3 Tbsp. pickling Kosher or possibly sea salt
- 1/2 tsp white pepper
- 1 1/2 lb salmon, fillet, (with skin)
- 4 sprg fresh dill
- 4 tsp brandy, (optional)
- 1 1/2 tsp extra virgin olive oil Canapes
- 1 Tbsp. dry mustard pwdr
- 1/2 lb red or possibly daikon radish
- 1 Tbsp. cider vinegar
- 1 tsp sugar
- 1 pch salt
- 1 x English cucumber
- 2 Tbsp. finely minced chives
Direcciones
- Five days before serving, in a bowl mix together sugar, salt and pepper. Spread proportionately over fish on both flesh and skin sides. Lay 1 dill sprig over a large piece of plastic wrap and place fish over it, skin side down. Dribble brandy and extra virgin olive oil over flesh side of salmon and cover with remaining dill sprigs; wrap tightly.
- Place flat tray or possibly plate over fish and weigh down with a large can of tomatoes, or possibly equivalent weight. Chill for 5 days, turning fish over daily. Brush rub and dill off fish before slicing.
- Canapes:Mix mustard pwdr with 1 Tbsp. (15 mL) water; set aside for 10 min. Grate radish finely and place in fine-mesh sieve. Squeeze out as much water from radish as possible. In bowl, mix together mustard, radish, vinegar, sugar and salt; set aside.
- Slice cucumber into 1/8-inch (3 mm) thick slices. Thinly slice salmon and cut into pcs, roughly 2 inches by 1/2 inch (5 x 2.5 cm). Place each piece on cucumber slice; top with heaping 1/4 tsp. (1 mL) radish mix and sprinkle with chives.
- Yield: Approximately 50 pcs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 146 | |
| Calories from Fat 71 | 49% |
| Total Fat 7.91g | 10% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 66mg | 3% |
| Potassium 236mg | 7% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.8g | 3% |
| Protein 11.93g | 19% |
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