Recipe

Salmon Canapes Recipe

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Ingredients

Directions

Step #1 In a small bowl, mix the tasso curing spices & mix well.
Step #2 On a large sheet pan spread a piece of plastic wrap.
Step #3 Sprinkle top 3/4 of the tasso curing spices on the wrap, the lay the side of salmon on top.
Step #4 Cover up the salmon with the remaining spices, using more on the head end of the fish.
Step #5 Wrap the fish securely in the plastic & put in the fridge for 4 days.
Step #6 Soak wood chips in water for at least 30 mins & prepare the grill.
Step #7 Drain the chips & place this in a stovetop smoker.
Step #8 Unwrap the fish & place on the smoker, skin side down.
Step #9 Cover up the smoker & cook for approximately 5 mins to impart a smoky flavor.
Step #10 Remove the fish from the smoker, brush the excess cure from the surface of the fish & allow to rest, in the refrigerator at least 1 hr, covered, or overnight.
Step #11 In a medium bowl, mix together the sour cream, chives, lemon juice, salt & Creole seasoning to taste.
Step #12 Cover up & put in the fridge until needed.
Step #13 Preheat oven to 350 degrees F.
Step #14 Lightly spread the sliced bread with butter & cut into either triangles or squares.
Step #15 Toast the bread slices in the oven until just golden, about 4 mins.
Step #16 Allow to crisp on a cooling rack.
Step #17 Slice the salmon thinly on a diagonal with a very sharp knife.
Step #18 Fold 1 slice onto each toast & top this with a dollop of chive sour cream & caviar.
Enjoy the Salmon Canapes recipe

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