Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn - Print Recipe - Great British Chefs 28/07/2020,

0, 12:17 AM

Teriyaki-cured salmon, winter slaw and horseradish crispbreads

by Paul Welburn

" Makes 50 canapés ! 60 minutes

Ingredients
Teriyaki-cured salmon 1 side of salmon

20g of coriander seeds

20g of black peppercorns

350g of coarse sea salt

50g of soft brown sugar

75g of black treacle

75g of fresh ginger, grated

100ml of mirin

5 limes, zested

300g of teriyaki sauce

Winter slaw 100g of beetroot, grated (1 medium)

150g of celeriac, peeled and grated

150g of red cabbage, finely shredded

3 tbsp of sour cream

salt

pepper

To serve
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Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn - Print Recipe - Great British Chefs 28/07/2020, 12:17 AM

To serve 50 Peter's Yard charcoal and rye crispbreads

200g of horseradish cream, passed through a sieve to make smooth

1 tsp sesame seeds, mixed with 1 tsp black sesame seeds

coriander leaves, finely chopped

Method

1 Cure the salmon 24 hours before intending to serve. Make the cure by toasting the coriander seeds and peppercorns in a dry pan until
fragrant. Add to a food processor with the salt, sugar, treacle, ginger, mirin and lime zest and blend to a coarse paste

- 20g of coriander seeds

- 20g of black peppercorns

- 350g of coarse sea salt

- 50g of soft brown sugar

- 75g of black treacle

- 75g of fresh ginger, grated

- 100ml of mirin

- 5 limes, zested

2 Pin-bone the salmon and remove the skin. Place in a non-metallic container and cover with the cure mix on both sides. Cover and leave to cure
in the fridge for 24 hours, turning several times to ensure an even cure

- 1 side of salmon

3 Once ready, wash off the cure in cold water and pat dry. Dice into 1cm cubes, mix with the teriyaki sauce and set aside

- 300g of teriyaki sauce

4 To make the slaw, lightly salt the grated and shredded vegetables and place in a colander. Set aside for 30 minutes

- 100g of beetroot, grated (1 medium)

- 150g of celeriac, peeled and grated

- 150g of red cabbage, finely shredded

5 Squeeze the slaw vegetables of excess water, then pat dry with kitchen roll. Bind with the sour cream and season with salt and pepper

- 3 tbsp of sour cream

- salt

- pepper

6 Now you're ready to assemble. Add a spoonful of salmon to each crispbread, followed by a spoonful of slaw. Top with dots of the horseradish
cream and sprinkle with sesame seeds and coriander

- 50 Peter's Yard charcoal and rye crispbreads

- 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds

- coriander leaves, finely chopped

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Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn - Print Recipe - Great British Chefs 28/07/2020, 12:17 AM

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