Salmon with creamy cilantro canape

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Salmon with creamy cilantro canapé can be made in many different ways: such as using mayonnaise or soy yogurt for a dairy free version and a bit healthier version, tortillas or baguette for a base and etc. Either way, the taste is very unique and refreshing. Ideal for garden parties, kid’s birthday, light dinner for two…  Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers. Ingredients:

1 skinless salmon filet (about 150-200 grams)

5 tablespoons mayonaise or soy yogurt for dairy free version

3 tablespoons chopped cilantro

1 lemon juice

salt and freshly grounded pepper

1 small cucumber

Tortila wraps or baguette


Preheat the oven to 180C.

Season the salmon with a little black pepper and ½ lemon juice and bake for 10-15 minutes. When ready, remove from the oven and set aside to cool.

Using a small chef’s ring cut out small circles from tortillas and quickly toast them in a pan. If you are using baguette, slice and quickly grill.

For the sauce mix the mayonnaise (or soy yogurt), cilantro and the remaining lemon juice in a blender until smooth. Season with salt and pepper as needed.

Mash the salmon with a fork and mix with the cilantro – lemon sauce, then spoon some on each tortilla (or toast). To finish, using a potato peeler, make cucumber “ribbon”, further slice them and place some on each salmon bite.