Smoked salmon, pickled apple and watermelon radish canapé
Serves 20-30
Ingredients:
50ml apple cider vinigar
50g caster sugar
80ml water
1 tsp fennel seeds
1/2 tsp peppercorns
1 tsp grated fresh ginger
zest of half a lemon
1 Granny Smith apple sliced thinly and the cut into small triangles
250g smoked salmon cut into small strips
2 watermelon radishes
100g thick greek yogurt
1 tsp honey
juice of 1/2 a lemon
Coriander cress and edible violas for garnish
Method:
To start mix the vinegar, sugar and boiling water together to make the pickling liquor. Bring to the boil in a small pan with the fennel, peppercorns, lemon zest and ginger. Pour the hot liquor over the apple slices and leave for at least 30 mins. (preferably overnight)
In a small bowl mix together the yogurt, honey, lemon and season well with black pepper and sea salt.
To prepare the watermelon radish use a very sharp knife or a mandolin to cut very thin circular slices. Brush each slice of radish with a little of the pickling liquor.
Place a small spoonful of yogurt onto each slice of radish, Top with a rolled up slice of salmon, a slice of pickled apple and garnish with coriander and violas.
