Lemongrass-Cured Salmon Canapés

01Method

1. 1

   Combine the sugar, salt, cumin seeds, coriander seeds, and fennel seeds in a bowl and stir until evenly mixed.

2. 2

   Roughly chop the lemongrass stalks and fresh coriander (including stems), either by hand or using a food processor, until coarsely broken down.

3. 3

   Place the salmon skin-side down on a cutting board and remove any pin bones. Spread the spiced salt cure evenly over the flesh, then top with the chopped lemongrass and coriander — use the full amount. Press the two fillets together flesh-to-flesh with the skin facing outward, then wrap the package tightly in cling film. Place on a plate, set another plate or small baking sheet on top, and weigh down with two or three tins. Refrigerate for 2–3 days, turning the salmon over once a day.

4. 4

   Unwrap the cured salmon and rinse thoroughly under cold running water to remove all the herbs and spices. Pat completely dry with kitchen paper, then slice at a slight angle as thinly as possible.

5. 5

   If preparing ahead, arrange the slices on a parchment-lined tray, cover, and refrigerate until needed. To serve, place a slice of salmon on a cucumber round or a piece of fingerling potato and garnish with micro herbs.