Teriyaki-cured salmon, winter slaw and horseradish crispbreads
Item 1 of 1
- medium
- Makes 50 canapés
- 60 minutes
Paul Welburn's teriyaki salmon canapés are an incredible little bite to serve at a festive occasion. The glistening jewel-like cured salmon is bound with teriyaki sauce before being topped with crunchy winter slaw and punchy horseradish. A feast for the eyes and the tastebuds.
First published in 2019
Ingredients
Metric
Imperial
Teriyaki-cured salmon
- 1 side of salmon
- 20g of coriander seeds
- 20g of black peppercorns
- 350g of coarse sea salt
- 50g of soft brown sugar
- 75g of black treacle
- 75g of fresh ginger, grated
- 100ml of mirin
- 5 limes, zested
- 300g of teriyaki sauce
Winter slaw
- 100g of beetroot, grated (1 medium)
- 150g of celeriac, peeled and grated
- 150g of red cabbage, finely shredded
- 3 tbsp of sour cream
- salt
- pepper
To serve
- 50 Peter's Yard charcoal and rye crispbreads
- 200g of horseradish cream, passed through a sieve to make smooth
- 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds
- coriander leaves, finely chopped
SAVE RECIPE
Equipment
- Piping bags
- Blender
Method
1
Cure the salmon 24 hours before intending to serve. Make the cure by toasting the coriander seeds and peppercorns in a dry pan until fragrant. Add to a food processor with the salt, sugar, treacle, ginger, mirin and lime zest and blend to a coarse paste
- 20g of coriander seeds
- 20g of black peppercorns
- 350g of coarse sea salt
- 50g of soft brown sugar
- 75g of black treacle
- 75g of fresh ginger, grated
- 100ml of mirin
- 5 limes, zested
2
Pin-bone the salmon and remove the skin. Place in a non-metallic container and cover with the cure mix on both sides. Cover and leave to cure in the fridge for 24 hours, turning several times to ensure an even cure
- 1 side of salmon
3
Once ready, wash off the cure in cold water and pat dry. Dice into 1cm cubes, mix with the teriyaki sauce and set aside
- 300g of teriyaki sauce
4
To make the slaw, lightly salt the grated and shredded vegetables and place in a colander. Set aside for 30 minutes
- 100g of beetroot, grated (1 medium)
- 150g of celeriac, peeled and grated
- 150g of red cabbage, finely shredded
6
Now you're ready to assemble. Add a spoonful of salmon to each crispbread, followed by a spoonful of slaw. Top with dots of the horseradish cream and sprinkle with sesame seeds and coriander
- 50 Peter's Yard charcoal and rye crispbreads
- 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds
- coriander leaves, finely chopped
First published in 2019
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