Recipe from Table by the River by Dietmar Sawyere.
Makes 18 canapes.
This canapé – a classic combination of salmon and avocado served on a crisp tortilla – can easily be turned into an entrée. Assemble it at the last moment so you have a warm, crisp tortilla counterbalancing the cool avocado and sugar-cured salmon. The best wine to accompany this would be a glass of champagne or a crisp Riesling.
Sugar-cured Salmon
- * 8 coriander seeds
- * 30g (1oz) sea salt
- * 30g (1oz) sugar
- 20g (2/3 oz) dill sprigs, roughly chopped
- 1 lime, zested, juice reserved
- zest of 1 lemon
- 400g (14oz) centre-cut salmon fillet, skin on, pin-boned
- * 30ml (1 fl oz) lemon-infused extra virgin olive oil
Spiced Avocado
- 1 ripe Hass avocado
- 2 tsp shallot, finely chopped
- ½ tsp red chilli, finely diced
- *20ml (2/3 fl oz) chicken stock, chilled
- juice of 1 lime (above)
- *sea salt
To Complete
- *2 large soft flour tortillas
- *Grapeseed oil for frying
- *sea salt
- *30g (1oz) salmon roe
- micro coriander leaves
* Denotes ingredients available in-store.
For the sugar-cured salmon:
- Place the coriander seeds, sea salt and sugar in a mortar and lightly crush with a pestle. Add the dill, lime and lemon zests and spread evenly over the flesh side of the salmon.
- Wrap the salmon in clingfilm or aluminium foil and place on a plate with a light weight on top. Leave the weighted salmon in the fridge for 4 hours, then wash the fish under cold running water and dry well with a clean cloth.
- Using a sharp knife, remove the salmon fillet from the skin. Rub the salmon with a little lemon infused extra virgin olive oil and keep tightly wrapped in the fridge until needed.
For the spiced avocado:
- Cut the avocado in half, discard the stone and scoop out the flesh. Place the avocado flesh in a blender along with the shallots, chilli and chicken stock. Blend to a puree and correct the seasoning with the lime juice and some sea salt.
To complete:
- Cut the tortillas into rectangles and crisp-fry in some grapeseed oil. Remove and season lightly with sea salt. Spoon some avocado puree on top of the warm tortilla and then place a slice of the sugar-cured salmon on the avocado. Garnish with salmon roe and some micro coriander leaves.
