Smoked salmon, nori and mooli canapés

by Robin Gill
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makes20
30 minutes

Ingredients

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

Method

1
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
2
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
  • 1 mooli, large
  • salt
3
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
  • 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
4
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
5
Sprinkle over the remaining powdered nori and top with a little caviar, arranging the canapés across a chilled platter to serve
  • caviar, to garnish