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
- 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
- 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 then blend to a coarse paste.
- Pin-bone the salmon and remove the skin. Then 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.
- Once ready, wash off the cure in cold water and pat dry. Dice into 1cm cubes, mix with the teriyaki sauce and set aside.
- To make the slaw, lightly salt the grated and shredded vegetables and place in a colander. Set aside for 30 minutes.
- Squeeze the slaw vegetables of excess water, then pat dry with kitchen roll. Bind with the sour cream and then season with salt and pepper.
- Now you’re ready to assemble. Firstly, add a spoonful of salmon to each crispbread, followed by a spoonful of slaw. Then top with dots of the horseradish cream and finally, sprinkle with sesame seeds and coriander.
Recipe courtesy of Great British Chefs.