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Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn

Michelin-starred chef Paul Welburn’s teriyaki salmon canapés are an irresistible bite to serve at a festive occasion. The jewel-like cured salmon is bound with teriyaki sauce before being topped with crunchy winter slaw and punchy horseradish and served up on our striking Charcoal & Rye sourdough crispbreads. A feast for the eyes and the tastebuds.

Makes 50 canapés

Cooking time: 60 minutes, plus 24 hours curing time

 For the teriyaki-cured salmon: 

  • 1 side of salmon
  • 20g of coriander seeds
  • 20g of black peppercorns
  • 350g of coarse sea salt
  • 50g of soft brown sugar
  • 75g of black treacle
  • 75g of fresh ginger, grated
  • 100ml of mirin
  • 5 limes, zested
  • 300g of teriyaki sauce

For the Winter slaw: 

  • 100g of beetroot, grated (1 medium)
  • 150g of celeriac, peeled and grated
  • 150g of red cabbage, finely shredded
  • 3 tbsp of sour cream
  • salt
  • pepper

To serve: 

  • 50 Peter’s Yard Charcoal and Rye sourdough crispbreads
  • 200g of horseradish cream, passed through a sieve to make smooth
  • 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds
  • coriander leaves, finely chopped

Method: 

  1. Cure the salmon 24 hours before intending to serve. Make the cure by toasting the coriander seeds and peppercorns in a dry pan until fragrant. Add to a food processor with the salt, sugar, treacle, ginger, mirin and lime zest and blend to a coarse paste.
  2. Pin-bone the salmon and remove the skin. Place in a non-metallic container and cover with the cure mix on both sides. Cover and leave to cure in the fridge for 24 hours, turning several times to ensure an even cure.
  3. Once ready, wash off the cure in cold water and pat dry. Dice into 1cm cubes, mix with the teriyaki sauce and set aside.
  4. To make the slaw, lightly salt the grated and shredded vegetables and place in a colander. Set aside for 30 minutes.
  5. Squeeze the slaw vegetables of excess water, then pat dry with kitchen roll. Bind with the sour cream and season with salt and pepper.
  6. Now you’re ready to assemble. Add a spoonful of salmon to each crispbread, followed by a spoonful of slaw. Top with dots of the horseradish cream and sprinkle with sesame seeds and coriander.

 

Recipe courtesy of Great British Chefs.

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