Lemongrass Cured Salmon Canapes Recipes

Steps:

• Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

Steps:

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
• Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
• Serving Suggestions: .
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
• Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;

Steps:

• In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.