Canapes with salted salmon and lemongrass

Ingredients:

Salted fish

• 1 tbsp. coriander seeds
• 1 tbsp fennel seeds
• 2 teaspoons cumin seeds
• 1/3 cup sugar
• 0.5 cup coarse salt
• 4 stalks fresh lemongrass
• 1 bunch cilantro, with stems
• 2 salmon fillets, 340g each (center cut), skin on (same size)

For serving

• Thinly sliced ​​cucumbers (about 25 slices)
• Boiled fingerling potatoes, quartered, optional (about 25 pieces)
• Young cilantro or other tender microgreens, such as mint or basil

Preparation:

1. Toast all the spices in a dry skillet over medium heat until fragrant, 2-3 minutes. Cool slightly and grind in a mortar and pestle or spice grinder. Mix the sugar with the salt and spices.
2. Coarsely chop the lemongrass stems and cilantro and blend them together, either by hand or in a food processor.
3. Place the salmon skin-side down on a cutting board. Use tweezers to remove any bones from the fillet, if necessary. Sprinkle the fish with the herb curing mixture, then the lemongrass-cilantro mixture. This may seem like a lot, but you need to use it all. Sandwich the two fillets skin-side out and wrap tightly in plastic wrap. Place the package on a plate and cover with another plate or a small baking sheet. Weight it with 2-3 canned goods. Refrigerate the entire structure for 2-3 days, turning the fish daily.
4. Open the salmon and rinse under cold running water to remove any spices and herbs. Dry the fish thoroughly with paper towels. Slice it at a slight angle into very thin pieces.
5. If preparing ahead, place the sliced ​​fish on a parchment-lined baking sheet, cover, and refrigerate until ready to serve. Serve on a slice of cucumber or potato. Garnish with herbs and serve.