Marmite Aioli & Homemade Gravlax Canapé

Now, let’s talk next-level canapés: the Marmite Aioli & Homemade Gravlax, where bold flavors meet stunning presentation. Picture silky, gin-infused beetroot gravlax layered on a slice of homemade focaccia, topped with a dollop of umami-packed Marmite aioli. The fresh slice of cucumber adds a crisp, refreshing contrast to the richness of the gravlax, making each bite a perfect balance of flavor and texture.
This canapé is the definition of celebration—ideal for impressing guests at your New Year’s Eve party or whenever you want to serve something truly special. Let’s make it happen!

 Forkin’ Easy

Ingredients

Homemade Gravlax

1.5 kg, Fresh Salmon Fillet, skin on, bones removed
400 g, (2 cups) Rock Salt
400 g, (2 cups) Sugar
1 large bunch Fresh Dill, chopped
3 medium-sized Beetroots, peeled and grated
4 tbsp (60 ml) Hendrix London Gin

Marmite Aioli

3–4 Egg Yolks
1 tbsp, Dijon Mustard (approximately 45 g)
2–3 Cloves Garlic, minced
250 ml (1 cup) Blended Oil (50:50 Extra-Virgin Olive Oil and Grapeseed Oil)
Dash of Salt
Few drops of Worcestershire Sauce
2–3 drops of Tabasco
30 g, Marmite
1 tbsp, Vinegar (about 15 ml)

Method

Homemade Gravlax

  1. Prepare the Cure Mixture:
    • In a large bowl, mix rock salt, sugar, and chopped dill.
    • Add grated beetroot and mix thoroughly, pressing to release its color and flavor.
  2. Set Up the Base:
    • Lay a sheet of parchment paper on a flat surface.
    • Spread a thin, even layer of the beetroot-salt-sugar mixture to form a bed for the salmon.
  3. Apply the Cure:
    • Place the salmon fillet, skin-side down, on the mixture.
    • Sprinkle the remaining cure mixture over the salmon and gently press it down.
    • Drizzle Hendrix London Gin over the top of the salmon for added flavor.
  4. Wrap and Refrigerate:
    • Fold the parchment paper around the salmon.
    • Place the package in a metal or plastic pan, cover it, and refrigerate for 24 hours.
  5. Finish the Gravlax:
    • After 24 hours, remove the salmon from the refrigerator.
    • Rinse off the cure mixture with cold water and pat the salmon dry with paper towels.
  6. Slice and Serve:
    • Trim off the top layer of the salmon if necessary.
    • Slice thinly at an angle, using the skin as a guide.

Marmite Aioli

  1. Start the Base:
    • Place egg yolks in a bowl or container suitable for a hand blender.
    • Add Dijon mustard and minced garlic, blending until smooth.
  2. Emulsify:
    • Gradually add the mixed oils (extra-virgin olive oil and grapeseed oil) in a slow, steady stream while blending.
    • Continue blending until the mixture thickens into a smooth aioli.
  3. Season:
    • Add a dash of salt, a few drops of Worcestershire sauce, and Tabasco. Blend briefly to incorporate.
  4. Add Marmite and Vinegar:
    • Stir in Marmite and vinegar, blending until fully combined.
  5. Finish and Store:
    • Taste and adjust seasoning as needed.
    • Serve immediately or store in the refrigerator for up to 3 days.