Norwegian Marinated Salmon

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READY IN: 35mins
YIELD: 48 canapes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
  • Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate.
  • Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel.
  • Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
  • Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours.
  • Mix the sauce ingredients together and place in the refrigerator.
  • Heat oven to 200°C.
  • Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days.
  • To serve, remove the fillet from the marinade and wipe clean of marinade.
  • Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.
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