If you like a pre-meal nosh, these zingy festive canapés will do the trick. Gluten-free, Asian inspired bites of salmon & avocado tartare on a cucumber base with a slathering of chunky wasabi mayo. Oy’ to the world!
- A fillet of smoked salmon is ideal for this dish – easy to handle, slightly smoked & damn tasty. If you want to splash out (big time) try H. Forman & Son’s at £19.00 for 200g.
- Alternatively, use very fresh unsmoked salmon (sushi grade if available) and the dish tastes just as good! To make the salmon easier to handle, make sure to rinse and dry the salmon, wrap in cling film and freeze for 1 hour prior to slicing.
- Standard sliced smoked salmon does work with the dressing. If you are heading down this route, top tip on smoked salmon buying, look at the ingredients – there should be NO ADDED SUGAR. This alters the taste and overly sweetens the dish.
- LEVEL: Easy
- Prep: 20 Mins
- Cook: None
- SERVES: 12 (makes 12-16 bites)
- Dairy Free
- Gluten Free
500g salmon (very fresh, sushi grade if available, otherwise smoked fillet), diced
2 large ripe avocados, diced
1 medium cucumber, cut into rounds
3 tbsp. lime zest
½ cup lime juice
½ cup lemon juice
1 tbsp. yuzu
3 tbsp. soy sauce
3 tbsp. sesame oil
2tsp. cayenne pepper
2 tbsp. black sesame seeds
60g coriander, roughly chopped
Chunky Wasabi Mayo
5 tbsp. mayonnaise
4 tbsp. wasabi paste
2 green chilies, seeds removed & finely chopped
3 spring onions, sliced
1. Chop the salmon (smoked or fresh) into small cubes (around 1cm). Place in a large mixing bowl.
2. Chop the avocado into 1 cm cubes, place in a separate mixing bowl and pour over lemon juice, to make sure all the avocado is covered (to avoid discolouring).
3. To the salmon bowl, add the lime zest, lime juice, yuzu, soy sauce, sesame oil, coriander, cayenne pepper and avocado. Stir and set aside until ready to serve.
4. Mix the the mayonnaise with the wasabi, chillies and spring onions. Taste and add more wasabi if needs be!
5. Spoon the mayo on the cucumber rounds, forming a medium layer
6. Scoop on the tartare, and season. Garnish with coriander and a sprinkle of black sesame seeds.
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