Lemongrass-Cured Salmon Canapes

Ingredients

• 1 bunch cilantro leaves with stems
• 50 servings micro cilantro such as mint or basil
• 1 tablespoon coriander seeds 
• 25  cucumbers thinly sliced
• 2 teaspoons cumin seeds 
• 1 tablespoon fennel seeds 
• 1 small fingerling potatoes boiled quartered ( 25 pieces)
• 0.5 cup kosher salt 
• 4 stalks lemongrass fresh
• 24 ounce salmon center cut fillets with skin attached (each equal size)
• 0.3 cup sugar 

Equipment

• food processor
• frying pan
• baking sheet
• paper towels
• plastic wrap
• mortar and pestle
• cutting board

Directions

1. Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder.
2. Mix the sugar, salt, and spices together.
3. Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
4. Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet.
5. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.
6. Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.
7. If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve.
8. Serve on a slice of cucumber or a fingerling potato.
9. Garnish with herbs and serve.