Maple-cured salmon canapé
This six-hour cured salmon is bursting with flavour. Delicate-tasting maple syrup infuses the fish, adding a subtle sweetness that strengthens the longer it cures.
This recipe makes 20 portions or 10 servings with two canapés per person. You can also plate it up as a starter with lemon and dill, topped with soured cream.
NOTE: In addition to the hands-on preparation time, this recipe requires the salmon to be left, curing, for six hours – so allow plenty of time, or start making it in the morning and set aside.
Ingredients
- 80 g rock salt
- 500 g salmon fillet
- 300 ml pure maple syrup
- 1 large bunch of dill, chopped
- 20 small toasted bread toasts or crackerss
- 2.8 oz rock salt
- 17.6 oz salmon fillet
- 10.6 fl oz pure maple syrup
- 1 large bunch of dill, chopped
- 20 small toasted bread toasts or crackerss
- 2.8 oz rock salt
- 17.6 oz salmon fillet
- 1.3 cups pure maple syrup
- 1 large bunch of dill, chopped
- 20 small toasted bread toasts or crackerss
Details
- Cuisine: Scottish-inspired
- Recipe Type: Canapés
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 10
Step-by-step
- Mix the salt and water to make a brine.
- Soak the salmon fillet in the brine for 15 to 30 mins.
- Remove and dry with a cloth. Place in a container and cover with maple syrup and cure in the fridge for 6 hours, turning halfway through the process.
- Remove and place on a tray and top with chopped dill.
- Place cured salmon on squares of toast or crackers with grain mustard or topping of your choice.
This recipe is courtesy of Maple from Canada UK.
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