Cured Salmon Canapés With Pickled Mustard And Fennel

Cured Salmon Canapés with Pickled Mustard and Fennel

Pastry:
680 g all-purpose flour
1 lb. unsalted butter, very cold
8 oz. ice cold water
11/2 tsp kosher salt

Pickled mustard:
1/2 cup mustard seeds
3/4 cup white wine vinegar
1/2 cup water
2 tbsp sugar
1/2 tbsp kosher salt

Assembly:
1 lb. Cream Cheese, softened
Cured Salmon, thinly sliced (or an 8 ounce package of prepared gravlax)
1 bunch radishes, cleaned and thinly sliced
Fresh Fennel Fronds

Make the pastry dough: Combine the flour, salt and butter in a bowl. Empty onto a workspace and using a rolling pin, roll the butter into the flour. Gather the flour-butter mixture into a pile and make a well. Add the ice water and using your hands, fold the flour into the water until a dough loosely forms. Roll out the pastry and then fold in thirds. Chill for 2 hours or overnight.

Make the pickled mustard: bring a medium saucepan of water to a boil. Add 1/2 cup mustard seeds, remove from heat, strain and rinse. Repeat this process 3 times. After the last time, add the seeds back into the empty saucepan and cover with 3/4 cup white wine vinegar, 1/2 cup water, 2 tbsp sugar and 1/2 tbsp kosher salt. Bring to a boil and then simmer 10 min or until seeds are softened. Cool completely and chill.

Bake the pastry: preheat oven to 375 degrees. roll out the pastry dough to a 1/2 in thickness. Cut out rounds with a 2 in cutter and transfer to parchment paper lined baking sheets. Bake until lightly golden brown, about 15-20 min. Cool completely.

To assemble the canapés, roll thinly sliced salmon into tight "roses". Spread softened cream cheese onto cooled pastry, top with salmon roses, pickled mustard, sliced radishes and a fennel frond.