Smoked salmon, nori and mooli canapés
Item 1 of 1
- medium
- makes 20
- 30 minutes
An artistic take on classic smoked salmon, caviar and crème fraiche blinis, Robin Gill's bite sized canapé sits between two thinly sliced rounds of delicate mooli radish and eats much like a soft shell taco – with the added benefit of being gluten-free. All the elements can be prepared in advance to be quickly assembled just before your guests arrive, and the simple technique of sprinkling powdered nori over the dish adds both a kick of saline savouriness and an attractive dark green finish. Fresh sea lettuce or seaweeds can be bought at most good fishmongers.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Sweet and sour sea lettuce
- 200g of sea lettuce, picked and washed
- 100ml of rice wine vinegar
- 100ml of water
- 100g of sugar
- 1 pinch of salt
Mooli
- 1 mooli, large
- salt
Smoked salmon filling
- 150g of smoked salmon, trimmed and cut into small dice
- 4 sheets of nori seaweed
- 100g of crème fraîche
- caviar, to garnish
- lemon juice
- freshly ground black pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Begin by preparing the sea lettuce. Combine the rice wine vinegar, water, sugar and pinch of salt in a small pan and bring to the boil. Once the sugar has dissolved, remove the pan from the heat and add the sea lettuce to the hot liquor. Set aside to cool completely and refrigerate until required
- 100ml of rice wine vinegar
- 100ml of water
- 100g of sugar
- 1 pinch of salt
- 200g of sea lettuce, picked and washed
2
Peel the mooli and slice into forty thin discs. Spread the slices out on a tray and sprinkle over a little salt. Measure out 30ml of the sea lettuce liquor and drizzle over the mooli to season
- 1 mooli, large
- salt
3
Place the dried nori sheets in a blender or food processor and blitz to form a powder. Weigh out 5g and add this to a bowl along with the crème fraîche and smoked salmon. Season to taste with a squeeze of lemon juice and some freshly ground black pepper
- 4 sheets of nori seaweed
- 100g of crème fraîche
- 150g of smoked salmon, trimmed and cut into small dice
- lemon juice
- freshly ground black pepper
4
To assemble the canapés place a teaspoon of the smoked salmon filling on to half of the mooli slices and top with a pinch of the sea lettuce. Top each canapé with the remaining mooli slices and press lightly to seal in the filling
5
Sprinkle over the remaining powdered nori and top with a little caviar, arranging the canapés across a chilled platter to serve
- caviar, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024