Smoked “Salmon” with “Cream Cheese,” Capers and Dill Canapés
Keyword: holiday recipes, holiday snacks, salmon
Author: Gaz Oakley
For the Smoked "Salmon"
3tablespoonssweet smoked paprika
1large sheet of nori
2tablespoonssmoked sea salt (or regular sea salt)
Juice if 1 lemon
For the "Cream Cheese"
1/2cupraw cashew nuts
pinch of sea salt and white pepper
6sliced toasted rye bead (or gluten-free bread), cut into small pieces for canapés
small handful of fresh dill
Place all “salmon” ingredients except carrots into a medium saucepan, bring to a boil, and then lower to a simmer for 10 minutes to let flavors infuse.
While broth is cooking, use a peeler to slice carrots into long ribbons and place in a large heatproof bowl.
Pour broth through a sieve directly over carrots into the bowl. This will lightly cook them. When broth has cooled, cover the bowl with plastic wrap or place mixture into sterilized jars. Refrigerate for at least a day (or up to seven days). The broth acts as a marinade.
To make the “cream cheese,” soak nuts in boiling water for 15 minutes. Drain away soaking water, and tip nuts into a blender cup with rest of the ingredients. Blitz everything until smooth, then use straightaway or store in fridge for 3 to 4 days.
To serve, generously spread “cream cheese” onto pieces of toasted bread, top with smoked “salmon” (drained of marinade), and then top with lemon, capers and dill.