Smoked salmon, nori and mooli canapés
- medium
- makes 20
- 30 minutes
An artistic take on classic smoked salmon, caviar and crème fraiche blinis, Robin Gill's bite sized canapé sits between two thinly sliced rounds of delicate mooli radish and eats much like a soft shell taco – with the added benefit of being gluten-free. All the elements can be prepared in advance to be quickly assembled just before your guests arrive, and the simple technique of sprinkling powdered nori over the dish adds both a kick of saline savouriness and an attractive dark green finish. Fresh sea lettuce or seaweeds can be bought at most good fishmongers.
Ingredients
Metric
Imperial
Sweet and sour sea lettuce
- 200g of sea lettuce, picked and washed
- 100ml of rice wine vinegar
- 100ml of water
- 100g of sugar
- 1 pinch of salt
Mooli
- 1 mooli, large
- salt
Smoked salmon filling
- 150g of smoked salmon, trimmed and cut into small dice
- 4 sheets of nori seaweed
- 100g of crème fraîche
- caviar, to garnish
- lemon juice
- freshly ground black pepper
Equipment
- Food processor or blender
Method
- 100ml of rice wine vinegar
- 100ml of water
- 100g of sugar
- 1 pinch of salt
- 200g of sea lettuce, picked and washed
- 1 mooli, large
- salt
- 4 sheets of nori seaweed
- 100g of crème fraîche
- 150g of smoked salmon, trimmed and cut into small dice
- lemon juice
- freshly ground black pepper
- caviar, to garnish
Dublin-born Robin Gill trained under some of the world's most revered chefs, including Marco Pierre White and Raymond Blanc, before making his name with The Dairy in Clapham. Today, his restaurants include Sorella, Darby's and Bar Brasso, while his latest project sees him overseeing the food offering at London's new museum in Smithfield.
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