Teriyaki-cured salmon, winter slaw and horseradish crispbreads

Paul Welburn's teriyaki salmon canapés take a fair bit of preparation – but don't let that put you off! The glistening jewel-like cured salmon is bound with teriyaki sauce before being topped with crunchy winter slaw and punchy horseradish. A feast for the eyes and the tastebuds.
 
Dr Jenna Macchiochi's nutrition notes:
"Salmon is rich in protein – which is particularly important for fuelling our immune systems, recovering from exercise routines and supporting our bodies as we age. The crunchy slaw and dark grain crispbreads also make this a fibre-rich choice that isn’t short on flavour. Make it gluten-free by simply using a gluten-free bread."
 
Link to recipe
(courtesy of greatbritishchefs.com)
 
Buy fresh fish for this recipe:
ChalkStream® rainbow trout side fillets
Loch Duart whole side of salmon