Prep time:

Cooking time:

Total time:

Serves: 20

200g fresh salmon

5g rock salt

35ml vodka

10g dill

50g cooked beetroot

For the oatcakes

225g oats

60g plain flour

½tsp bicarbonate of soda

60g salted butter

1tsp salt

½tsp sugar

70ml hot water

Here, Nicci Gurr shares a sumptious salmon gravadlax canape recipe. Details included to make your own oatcakes though you can always buy a packet to save on time.

Salmon preparation

Finely chop the raw salmon, put in a bowl, add half of the chopped dill, the vodka and the salt, cover and leave in the fridge overnight. 

Method for oatcakes (or buy a packet of mini oatcakes)

  1. Place the oats, flour, bicarbonate of soda, butter and sugar in a blender until you have fine crumbs (you can blend by hand if you prefer a coarser mix). Add the warm water slowly until a dough-like consistency is formed. Sprinkle flour on a work surface, then roll the dough to about a £1-coin thickness and cut out 1-inch circles (a shot glass is good for this if you don’t have a cutter).
  2. Bake at 180C for 10-15 minutes until cooked all the way through. Allow to cool before serving.

1 hour before serving

  1. Take the salmon mix out of the fridge, add the finely chopped beetroot and place back in the fridge.
  2. Place a blob of crème fraiche on each cooled oatcake, then about ¾ of a teaspoon of the salmon mix, garnish with the remaining dill

Wine+

Salmon usually calls for a glass of bubbles for the refreshing acidity. But the beetroot gives this dish added character so we’ve gone for a rosé fizz from the Loire Valley in France. Made from Pinot Noir, Langlois Crémant de Loire from the Secret Cellar (£18.00), is packed with berry and light spice notes which gives it enough power to match the beetroot perfectly.

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