Smoky Brae Gravlax with Prosecco Mustard Canapes

Posted by Tara Whelan on

Ingredients

For the Gravlax:​

1 fillet of very fresh salmon with skin - recipe based on 450g fillet
50g  Smoky Brae Smoked Gravlax Cure to each 450g of salmon (1 pack of this cure will do just under a 1Kg of salmon)
Fresh dill

For the Prosecco Mustard:

75g Yellow mustard seeds
10g Brown mustard seeds
50ml Red wine vinegar
75ml Prosecco
Pinch Brown sugar
Salt
Black Pepper

Canapés - 24 x Blinis

Method

For the Gravlax:

1. Pat fish dry and place cut side down in a suitable dish (ceramic or glass is perfect) approx the same size as your salmon
2. Thoroughly mix the smoked gravlax cure and sprinkle 25g of the mix onto the skin rubbing in gently and evenly
3. Flip the fish over and repeat with 25g of cure on the cut side
4. If using dill (recommended!) press this onto the fish
5. Cover dish with cling film and leave to cure for 48-72 hours (48 hour minimum) turning every 12 hours
6. Remove from dish, discard the liquid, rinse the salmon under cold water, slice and place onto blinis

For the Prosecco Mustard:

1. Place the mustard seeds, sugar, red wine vinegar & a pinch of salt in a frying pan 
2. Heat until bubbling, then simmer for 3-4 minutes, or until the seeds have absorbed some of the vinegar
3. Remove the pan from the heat & stir in 50ml of the prosecco
4. Transfer the mixture to a food processor & blend to a fine purée, add the remaining prosecco halfway through. Season to taste
5. Serve on top of the canapés or to the side


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