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Smoked salmon, nori and mooli canapés by Nature's Parlour

30 mins X 20 pcs TBC Cals
200 g Dried Sea Lettuce
100 ml Rice Wine Vinegar
100 ml Water
100 g Sugar
1 pinch  Salt

1 pc Mooli, large

150 g Organic Smoked Salmon, cut into small dice
5 g Dried Nori Seaweed
100 g Crème Fraîche
  Lemon Juice
  Ground Black Pepper
  Caviar, to garnish
    • Begin by preparing the sea lettuce. Combine the rice wine vinegar, water, sugar and pinch of salt in a small pan and bring to the boil. Once the sugar has dissolved, remove the pan from the heat and add the sea lettuce to the hot liquor. Set aside to cool completely and refrigerate until required
    • Peel the mooli and slice into forty thin discs. Spread the slices out on a tray and sprinkle over a little salt. 
    • Place the dried nori sheets in a blender or food processor and blitz to form a powder. Weigh out 5g and add this to a bowl along with the crème fraîche and smoked salmon. Season to taste with a squeeze of lemon juice and some freshly ground black pepper
    • To assemble the canapés place a teaspoon of the smoked salmon filling on to half of the mooli slices and top with a pinch of the sea lettuce. Top each canapé with the remaining mooli slices and press lightly to seal in the filling
    • Sprinkle over the remaining powdered nori and top with a little caviar, arranging the canapés across a chilled platter to serve
    An artistic take on classic smoked salmon, caviar and crème fraiche blinis, one bite sized canapé sits between two thinly sliced rounds of delicate mooli radish and eats much like a soft shell taco – with the added benefit of being gluten-free. All the elements can be prepared in advance to be quickly assembled just before your guests arrive, and the simple technique of sprinkling powdered nori over the dish adds both a kick of saline savouriness and an attractive dark green finish. 

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