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Canapés de gravlax de saumon et moutarde caviar

Salmon Gravlax and Caviar Mustard Canapés

Preparation: 15 minutes / Servings: 20 medium-sized energy balls

Cooking time: 10 Minutes

Waiting time: 36 to 48 hours (for gravlax)

Yield : A dozen sofas

While preparing for the holiday season, we came up with THE perfect recipe to impress your guests: Salmon Gravlax and Caviar Mustard Canapés.

The star of this recipe? Our Caviar Style Mustard which offers a texture contrast that is absolutely divine to the taste buds!


For the Canapés:

  • 12 bread canapés of your choice (naan bread, toasted baguette, etc.)
  • 12 slices of salmon gravlax (see recipe below) or smoked salmon
  • 3 tbsp. Caviar mustard style
  • 1 tsp. maple syrup
  • 2 large handfuls of spinach
  • 1 tbsp. Hazelnut oil

For gravlax :

  • 100 g raw beetroot (about 1 medium or 2 small beetroots)
  • 100 g coarse grey sea salt Maison Orphée (about 1/3 cup)
  • 25 g brown sugar (2 and ½ tbsp)
  • 30 ml vodka or gin (a little more than two tbsp.)
  • 1 bunch of dill
  • The zest of a lemon
  • 400 g fresh salmon fillet, without scales and bones


For gravlax :

1. Peel the beetroot and cut into pieces. Place them in the bowl of a food processor with the salt, brown sugar, vodka / gin and dill. Add the lemon zest. Pulse until smooth.

2. Place a large strip of cling film in the bottom of a deep dish to cover more than the entire dish. Pour in a third of the gravlax mixture and place the salmon skin side down. Then add the rest of the mixture evenly over the flesh.

3. Wrap the salmon and marinade in the cling film. Add a weight on top (e.g. a tin can) and refrigerate for 36-48 hours.

4. After this time, over a sink, rinse the salmon and remove any excess marinade (beetroot pieces and salt). Wipe off and dry well with a paper towel.

5. Use a good chef's knife to make thin slices with the flesh while avoiding the skin.


For the Canapés:

6. Preheat oven to 350°F. Mix caviar-style mustard and maple syrup. Then, brush on the bread chosen for your canapés.

7. In a bowl, toss the stemmed spinach leaves with the hazelnut oil. Season to taste with pepper and sea salt. Spread on a baking sheet and bake in the oven for about 10 minutes.

8. Add the salmon gravlax (or smoked salmon) to the ''mustardy'' bread canapés. Finish with the baked spinach leaves.

9. Enjoy in good company! 

Note: Salmon gravlax can be kept for about 2 weeks in the fridge.


Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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