Recipe: Beetroot and Orange Cured Salmon Canapés

Method

*Note before you serve this dish, you will need to cure the salmon fillet for 48 to 72 hours. The time window will depend on how much you want to cure the salmon fillet, 72 hours will allow the flavours to penetrate the salmon, the fillet will keep longer and it will be easier to slice. Curing the salmon for 48 hours will give a lesser cure and the fillet won’t be as firm.

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1. Start by making the cure. Finely zest 2 oranges, chop the herbs, and coarsely grate the beetroot.
2. Mix the salt, molasses, beetroot, orange zest and chopped herbs together until well combined.
3. Lay out 3 layers of cling film on the bench, transfer the salmon and then cover the salmon with the cure. Now press the mixture over the top of the salmon. Wrap securely with clingfilm and place a heavy tray on top of the salmon fillet. Weigh down and chill for 48-72 hours.
4. Once ready, unwrap the fish. Rinse the salmon under cold running water, pat dry with kitchen paper and wrap in fresh cling film. Keep chilled until ready to serve.
5. Make the creme fraiche and horseradish sauce, pick the dill garnish, assemble the crackers on a tray. Cut the salmon into very thin slices and build your canapes.
6. Serve immediately.

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