Salmon gravlax canapés with dill and pink peppercorns
- Prep time
- Cooking time
- 6 portions
About ½ recipe for confit lemon zest
- Blend together spices, coarse salt, and maple sugar.
- Cover salmon filet on both sides with mixture.
- Sprinkle salmon with dill and place on a glass plate.
- Cover with plastic wrap.
- Place a small board on top of salmon followed by two food cans to add weight.
- Let marinate 12 to 16 hours (any longer and the salmon will become too salty).
- Rinse salmon under cold water, pat dry, and place on a rack.
- Place in refrigerator uncovered and allow to dry about 12 hours before slicing and serving.
- Peel lemons with a peeler and finely chop the peel.
- In a small saucepan, bring water to a boil, then add chopped peel or lemon zest. Bring to a boil again, drain, and rinse under cold water.
- Repeat twice more to remove any bitterness.
- Bring water and sugar to a boil.
- Add lemon zest and cook for 30 minutes on low heat to make the confit.
- Let cool, place in an airtight container, and refrigerate.
- In a bowl, whisk together egg yolk and Dijon. Slowly add oil while whisking constantly to create an emulsion.
- Add lemon juice and season to taste.
- Cut bread slices into 9 squares (3 X 3).
- Spread a thin layer of mayonnaise on each and place on a serving tray.
- Finely slice gravlax and place salmon in a fan shape on top of each canapé.
- Garnish with lemon zest and dill.
- Serve immediately or keep refrigerated until ready to serve.