Light and quick canapes are made from cucumber or potato mugs, decorated with thin slices of salted salmon and sprigs of greens. Salt the fish by following this step by step recipe and you will succeed delicious homemade delicacy. The whole process takes 2-3 days, so if you are preparing for a special occasion, plan cooking in advance. Two salmon fillets layered spicy curing mixture and chopped lemograss with cilantro, which gives the fish an indescribable taste and aroma. Fish tight wrapped in film and salted under a load in холодильнике. 
Time: 49 час.Difficulty: medium Quantity: 50 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Salted fish
- 1 tbsp. l coriander seed
- 1 tbsp. l fennel seed
- 2 tsp zira seed
- 1/3 Art. Sahara
- 0.5 tbsp. coarse salt
- 4 stalks of fresh lemongrass
- 1 bunch of cilantro with stems
- 2 salmon fillets of 340 gr. (central tenderloin), with leather (same size)
For filing
- Thinly sliced cucumbers (approximately 25 slices)
- Boiled finger potatoes, cut into 4 parts, in desire (approximately 25 pieces)
- Young cilantro or other delicate micro-greens, such as mint or basil
Recipes with similar ingredients: coriander, fennel seeds, cumin, sugar, lemon grass, cilantro, salmon, cucumbers, potatoes, mint, basil
Recipe preparation:
- Fry all the spices in a dry frying pan over medium heat until the appearance of aroma, 2-3 minutes. Cool slightly and grind in mortar with pestle or in a spice mill. Mix sugar with salt and spices.
- Coarsely chop the lemongrass and cilantro stalks and mix them, this can be done either manually or in a food processor.
- Lay salmon skin down on a cutting board. At if necessary, pull the bones out of the fillet with tweezers. Sprinkle fish spicy curing mixture, and then a mixture of lemongrass and cilantro. Mixes It may seem a lot, but everything needs to be used. Add two fillets sandwich the skin out and wrap tightly in plastic wrap. Put the bundle on a plate, cover with another plate or small counter. Place a load of 2-3 cans of canned food on top. Put the whole structure in the refrigerator for 2-3 days. Daily turn the fish over.
- Uncover salmon and rinse under cold running water to remove spices and herbs. Dry the fish thoroughly with paper towels. Cut it at a slight angle into very thin pieces.
- If you cook in advance, then put the chopped fish on cover the baking sheet with parchment, cover and place in refrigerator until ready to serve. Serve on a slice of cucumber or potatoes. Garnish with greens and serve.
