They look too good to eat.
They taste too good to stare at.
Life’s full of small dilemmas and brandy-cured salmon, cream cheese, charcoal biscuits, all finished with a squeeze of lemon and a shade of green is one of them.
These elegant nordic-inspired canapés are just right for a drinks party with friends and family over the festive season. And better still they couldn’t be any easier to throw together.
We used Waitrose’s charcoal and sesame biscuits which balanced perfectly.
*inspired by Nathan Outlaw.
what you’ll need
Equipment: container large enough for half a side of salmon.
brandy-cured salmon canapés:
- half a side of salmon, skinned and boned
- 150g white sugar
- 150g salt
- 100ml brandy
- charcoal and sesame wholemeal biscuits
- cream cheese
- fresh chives, roughly chopped
- 1 lemon
Scatter half the salt and sugar at the bottom of a dish and pour over half the brandy. Lay your fish on top and scatter and pour the rest of the salt, sugar and brandy over. Cover with clingfilm or a sealed top and place in the fridge to cure for 12 hours.
Wash off the cure from the salmon with cold water then pat dry with kitchen towelling. Wrap tightly with cling film and place back in the fridge for an hour. (It will keep for at least a week if tightly wrapped)
Thinly slice your salmon and then cut each slice into thirds.
Spread a little cream cheese onto your biscuit. Top with a piece of brandy-cured salmon and sprinkle with some chives. Add a squeeze of lemon juice and a turn of pepper.