Salmon and crème fraîche shots topped with watercress purée and pickled cucumber
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This impressive salmon and crème fraîche canapé recipe by Danny Kingston is certain to delight your dinner party guests. Danny tops the salmon with a vibrant watercress purée and Japanese pickled cucumber for a tantalising finish.
Ingredients
- 300g of salmon fillet
- 150g of crème fraîche
- 150g of watercress , roughly chopped
- 2 lemons , 1 juiced, 1 sliced
- 50g of Japanese pickled cucumber , (ao kyuuri)
- 1 bunch of dill , finely chopped
- olive oil
- black pepper
- salt
Method
1
Preheat the oven to 180°C/gas mark 4
2
To begin, take your salmon fillets and lay them on some foil, approximately 25cm square. Drizzle with some of the olive oil and season liberally with the salt and pepper then place a few lemon slices on top
3
Wrap the foil around the fish to create a bag that is sealed at the edges and place in the oven for 12–15 minutes, or until the salmon is just cooked through
4
Take out the salmon and leave it to cool, then flake into a bowl using a fork. Mix in 100g of the crème fraîche and stir in the dill. Finely chop half of the pickled cucumber and add to the bowl, along with a dash of lemon juice and salt and pepper to taste. Cover and refrigerate for 1 hour
5
For the watercress purée, bring a saucepan of salted water to the boil and add the watercress. Cover and bring to the boil again (this should take about 1 minute maximum) then drain and plunge the leaves into a bowl of iced water
6
Drain the watercress again, reserving just a couple of tablespoons of the water, then place in a blender and blitz to a purée. Use the leftover water to thin the purée if necessary and season with salt and pepper
7
To serve, divide the salmon between glasses then top with a layer of the watercress purée. Finish by dotting some of the remaining crème fraîche in the centre and add half a slice of pickled cucumber to each glass
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Salmon and crème fraîche shots topped with watercress purée and pickled cucumber
