This salmon canapé dish is one of my nods to molecular gastronomy. While it is a great gluten-free canapé, it is really a nod to showing off food. Having experimented with several such dishes, I have decided that less is more. In my mind, the best food is traditional dishes, steeped in good old-fashioned technique and ingredients.
Having said that, this canapé has the wow factor and is sure to impress any guest.
How Make the Smoking Salmon Canapé
Ingredients:
- 200g fresh salmon fillet (skin on, boneless)
- 100g rock salt
- 100g caster sugar
- 1 tbsp crème fraîche (per canapé)
- Mock caviar (a small spoonful per canapé)
- A handful of rocket cress
- Small cocktail sticks (for skewering)
- Wood chips for smoking (applewood or your preferred type)
- A Heston smoker or similar device for smoking
- Mini Kilner jars
Method:
- Curing the Salmon:
- Mix the rock salt and caster sugar together in equal parts. Coat the salmon fillet evenly with this mixture, ensuring it is completely covered.
- Place the salmon on a tray, cover with cling film, and refrigerate for 48 hours. During this time, the salt and sugar will cure the salmon, firming it up and imparting a subtle sweetness.
- After 48 hours, rinse the salmon thoroughly under cold water to remove the curing mixture. Pat the fish dry with paper towels to ensure it’s completely dry before slicing.
- If you want to be technically perfect, wrap the salmon fillet in a muslin cloth and hang in the fridge for 24 hours. This will help the smoke stick to the salmon
- Assembling the Canapé:
- Slice the cured salmon into thin pieces, around 1-2mm thick.
- Thread each slice onto a small cocktail stick, folding or rolling the salmon slightly to make it fit neatly. Place the skewered salmon into a small Kilner jar.
- Add a small spoonful of crème fraîche onto the salmon, followed by a few pearls of mock caviar. Top with a few sprigs of fresh rocket cress for a peppery, peppery bite.
- Smoking:
- Prepare the Heston smoker with wood chips and light it according to the manufacturer’s instructions.
- Just before serving, place the Kilner jar under the smoker’s spout and fill it with smoke. Close the lid quickly to trap the smoke inside.
- Allow the smoke to infuse for 1-2 minutes, depending on the desired intensity of flavour.
- Serving:
- Once smoked, serve the canapés immediately, either by lifting the lid of the Kilner jar in front of your guests for a dramatic reveal or by presenting them with the lid still on for a more reserved moment.
A simple yet elegant canapé that combines the delicate richness of cured salmon, the creaminess of crème fraîche, the salty tang of mock caviar, and the freshness of rocket cress—all enhanced with a gentle hint of smoke. Perfect for any occasion where you want to impress with minimal fuss.
Alexander’s Tips
- You will need two of you to create this canapé. One for the smoke and one for the closing of the jar.
- You will also need to wash them up as soon as they come back.
- Make sure you use a plastic or wooden box to cure the salmon. A metal container will react with the salt.
- Why not buy a larger piece of salmon and then have some home-cured salmon for lunch. I do and it is one of my favourites.
- If you freeze and cut it when semi-frozen, it will slice very nicely.
This smoked salmon canapé is a full sensory experience. From the rich, cured salmon to the subtle smokiness captured in each Kilner jar, every element is designed to impress. It’s a playful nod to molecular gastronomy, yet grounded in classic culinary technique and clean, bold flavours.
Whether you’re hosting a sophisticated dinner party or looking to elevate your canapé game, this salmon canapé is guaranteed to stand out. With its delicate texture, balanced flavours, and theatrical presentation, it’s everything a great canapé should be: memorable, elegant, and utterly delicious.
You can find all of my recipes on our dedicated recipes page.
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