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The horseradish and mustard give this salmon canapé a nice, piquant kick. Agnar Sverrisson's salmon gravlax recipe is perfect for parties and events, and it's relatively easy to put together. Agnar Sverrisson recommends using organic Scottish salmon for this elegant seafood canapé

Method
1.
Sprinkle half the salt, sugar and chopped lemon zest onto a flat tray and place the salmon fillet on top with the skin-side up
2.
Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour
3.
Once the salmon has cured, wash the mixture off with cold water and pat dry
4.
Pour the olive oil into a saucepan and warm up to 45-50°C. Cook the salmon in the oil for 10-12 minutes
5.
Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside
6.
To make the horseradish and mustard sauce, mix the mustards, sugar, salt and horseradish sauce together until the sugar has dissolved. Mix in the Greek yoghurt, then cover the mixture with cling film and leave in the fridge until ready to use
7.
Preheat the oven to 160°C/gas mark 3
8.
Slice the rye bread and put onto a tray lined with parchment paper. Season the bread with a little olive oil and salt and bake in the oven for 5-6 minutes or until crisp
9.
Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Salmon gravlax recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Salmon gravlax

Horseradish and mustard sauce

To plate

Equipment

  1. Thermometer
  2. Parchment paper

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Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

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