In as little as half an hour you can whip up this delicious canapé or starter.
- 10g butter
- 1 tbsp olive oil
- 2 small parsnips, peeled and grated (250g)
- 25ml milk
- 1 tbsp horseradish sauce
- 2 tbsp crème fraîche
- 150g piece of boneless and skinless salmon fillet
- 1 tbsp rock salt
- Finely grated zest of ½ orange
- 25ml gin
- 3 slices pumpernickel bread, toasted
- 2 tbsp finely chopped dill
- Sea salt and freshly ground black pepper
Heat the butter and olive oil in a medium saucepan over medium heat. When hot, add the grated parsnip. Season well with salt and pepper and cook for around 5 minutes until golden and soft. Add the milk and bring to a simmer for 5 minutes. Transfer the parsnip to a small blender or food processor. Add the horseradish and crème fraîche and blitz until smooth.
Slice the salmon as thinly as possible across the fillet (against the grain). Lay the slices in the bottom of a shallow dish. Mix the rock salt and orange zest together then rub it onto the sliced salmon. Leave to sit for 10 minutes, then add the gin and leave for a further 10 minutes. Rinse the cure off the salmon under cold running water then pat the salmon slices dry with kitchen paper.
Cut the pumpernickel bread into rectangles approximately 6 x 2cm. You should get around 20 slices.
Spread the parsnip cream onto the slices of bread. Place a piece of salmon on top and finish with the chopped dill.
From Marcus Everyday by Marcus Wareing, HarperCollins, £20