Salmon Gravlax

Canapé
easy
10
1 hour 20 minutes, plus 1 hour marinating

PT1H20M

PT1H

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.

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Ingredients

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Metric

Imperial

500g of organic Scottish salmon fillet, pinboned and skinned
20g of salt
20g of sugar
2 tsp lemon zest
700ml of olive oil

Horseradish and mustard sauce

90g of horseradish sauce
10g of wholegrain mustard
80g of dark muscavado sugar
30g of Dijon mustard
8g of salt
400g of Greek yoghurt

To plate

1/3 loaf of rye bread
salt
olive oil

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Thermometer
Parchment paper

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

10g of salt
10g of sugar
1 tsp lemon zest
500g of organic Scottish salmon fillet

Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour

1 tsp lemon zest
10g of salt
10g of sugar

Once the salmon has cured, wash the mixture off with cold water and pat dry

Pour the olive oil into a saucepan and warm up to 45-50°C. Cook the salmon in the oil for 10-12 minutes

700ml of olive oil

Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside

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

10g of wholegrain mustard
80g of dark muscavado sugar
30g of Dijon mustard
8g of salt
90g of horseradish sauce
400g of Greek yoghurt

Preheat the oven to 160°C/gas mark 3

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

1/3 loaf of rye bread
olive oil
salt

Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.