Smoked salmon, nori and mooli canapés

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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.

First published in 2016
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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


Smoked salmon filling


  • Food processor or blender


Begin by preparing the sea lettuce. Combine the rice wine vinegar, water, sugar and pinch of salt in a small pan and bring to the boil. Once the sugar has dissolved, remove the pan from the heat and add the sea lettuce to the hot liquor. Set aside to cool completely and refrigerate until required
  • 100ml of rice wine vinegar
  • 100ml of water
  • 100g of sugar
  • 1 pinch of salt
  • 200g of sea lettuce, picked and washed
Peel the mooli and slice into forty thin discs. Spread the slices out on a tray and sprinkle over a little salt. Measure out 30ml of the sea lettuce liquor and drizzle over the mooli to season
Place the dried nori sheets in a blender or food processor and blitz to form a powder. Weigh out 5g and add this to a bowl along with the crème fraîche and smoked salmon. Season to taste with a squeeze of lemon juice and some freshly ground black pepper
To assemble the canapés place a teaspoon of the smoked salmon filling on to half of the mooli slices and top with a pinch of the sea lettuce. Top each canapé with the remaining mooli slices and press lightly to seal in the filling
Sprinkle over the remaining powdered nori and top with a little caviar, arranging the canapés across a chilled platter to serve
First published in 2016

Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – Sorella, Bermondsey Larder and Darby's – are relaxed, innovative and very exciting.

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