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Ingredients
Salmon Canapes with Saffron Aioli
- For jam
- 1 onion
- 6 dried Tomatoes
- 5 fresh Oranges (300 ml juice)
- 1 Tbsp vegetable oil
- 180 grams jam sugar (2: 1)
- For aioli
- 5 large garlic cloves
- 3 egg yolks
- 1 tsp hot Mustard
- ½ tsp Turmeric
- salt
- peppers (freshly ground)
- 300 milliliters olive oil
- ½ Tbsp lemon juice
- For bread slices
- 12 slices Pumpernickel bread
- 2 Tbsps sugar
Peel onion and cut into small cubes. Soak tomatoes in warm water, drain and finely dice. Squeeze oranges. Heat oil in a saucepan and sauté onion until softened. Add dried tomatoes, orange juice and sugar. Mix well, bring to a boil and cook for 4 minutes.
Pour jam into preserving jar, seal well. Turn upside down and let stand for 10 minutes, return to normal position and let cool completely. Cut salmon into small cubes. Rinse herbs, shake dry and finely chop the leaves. Prepare aioli.
Peel garlic cloves and crush through a garlic press. Combine egg yolks, mustard, turmeric, saffron, garlic and a pinch of salt and pepper. Beat everything until white and creamy. Gradually add oil, beating constantly. Make sure that all oil is completely absorbed before adding next portion. Season with salt and drizzle with lemon juice. Cut bread into circles (6 cm diameter) (approximately 2 1/2 inch) with a round cookie cutter.
Heat sugar in a pan until caramelized and toast bread slices in the sugar. Drain on paper towels. Combine jam, salmon and herbs. Place mixture into cooking rings (4 cm diameter) (approximately 1 1/2 inch diameter). Top bread slices with salmon mixture and remove rings. Place a dollop of aioli on salmon and sprinkle with ground pepper. Serve.