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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.
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
700ml of olive oil
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
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
Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.