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 hour before serving 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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