TEA SMOKED SALMON WITH WASABI LATKES
Steps:
- Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
- In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
- For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
- Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.
SMOKED SALMON-WASABI TEA SANDWICHES
Categories Sandwich Appetizer No-Cook Quick & Easy Cream Cheese Salmon Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 7
Steps:
- Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.
- Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
- Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.
FRESH CUCUMBER SLICES WITH SMOKED SALMON AND WASABI CREAM
Classic elegant little Scandinavian appetizers, with a fusion accent! These can be made up in advance, then assembled before serving.
Provided by BecR2400
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Partially peel cucumber horizontally (so that some dark green still shows), then slice into 20 @ 1/4-inch thick rounds. Lay on paper towels.
- Arrange slices of smoked salmon on top of the cucumber slices, cutting salmon to fit.
- Drizzle salmon with lemon juice and lightly sprinkle with pepper.
- In a small bowl whip together the cream cheese, fresh dill, fresh chives, pepper, and wasabi powder.
- Top salmon with wasabi cream, and garnish with fresh dill.
Nutrition Facts : Calories 27.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 52.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 1.4
SMOKED SALMON TEA SANDWICHES
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
- Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
- Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.
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