Salmon Canapes Recipes

Steps:

• Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.

Steps:

• In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Steps:

• Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
• Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Steps:

• Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together.
• Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
• Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.
• Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.
• If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.

Steps:

• Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.