Brain Health Recipe – Smoked Salmon Canapé with Sesame Brittle

Source: Geoff Peters 604 on Flickr

This mouthwatering dish utilizes some of the most beneficial foods for both the brain and body, but for the purpose of this article, we will focus on the advantages it provides to the brain.

Salmon = Omega 3 fatty acids/Docosahexaenoic acid

Sesame seeds = Lipophilic antioxidants

Fennel = Antioxidents, Folate, Histidine (Amino Acid)

Strawberries = Antioxidents, Flavonoids

White Wine Vinegar= Histamines

Honey = Free sugar molecules, and aids in the production of melatonin (quality sleep = healthy brain)


Serves 4

  • 1 ¾ oz smoked wild salmon, cut into small strips
  • 1/3 cup fennel, thinly sliced
  • 5 whole strawberries, thinly sliced
  • 1 tsp white wine vinegar
  • 1 tsp canola oil
  • 1 tsp Sichuan peppercorns, crushed (can substitute pink peppercorns)

Salted Sesame Brittle

  • ½ cup sugar
  • ½ cup honey
  • 1 Tbsp salted butter
  • ¾ cup toasted sesame seeds
  • Flaky sea salt to taste


  1. Place salmon, fennel, and strawberries into a bowl.
  2. Mix together oil and vinegar. Add the crushed peppercorn and remix.

Salted Sesame Brittle

  1. Prepare baking sheet with greased parchment paper to be used later.
  2. Bring sugar and honey to a boil, and make sure to stir it consistently until it does – stop stirring when it begins to boil.
  3. Remove the pot from heat when the mixture becomes golden brown.
  4. Stir in butter and sesame seeds.
  5. Pour the mixture onto the baking sheet.
  6. Put a another greased parchment on top of the mix roll it as thin as possible with a rolling pin.
  7. Next, remove the parchment and  dust it lightly with sea salt.
  8. Let it cool, then break into fragments.

1 Comment

  1. Jane February 8, 2013 at 7:53 pm #

    Food contributes nutrients to our bodies. One kind of food has at the least 5 nutritional benefit or detriment for our health. Taste naturally enhanced could make us enjoy the food; making senses of smelling, taste and feeling do its work. Memories could be triggered by the feelings our senses feel while ingesting the food. Good feelings heightened the senses and enables the body to be receptive.


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