Wednesday, August 10, 2005

Appetisers: Last installment-Smoked Salmon with Wasabi Mayonnaise

This is another pretty appetiser that is not only simple to make but is appealing to most people due to the taste of Smoked Salmon.

Smoked Salmon with Wasabi Mayonnaise


Smoked Salmon (preferably Tasmanian or Scottish Salmon)
Wasabi (easiest to get those in the tube)


Trim pieces of smoked salmon and fold it into "flowers". The tip from GL is to use Tassy or scottish salmon as they are usually firmer and easier to fold into "flowers".
In a small bowl, mix about 1 tablespoon of mayonnaise to 1/2 tablespoon of wasabi. If you like it hotter, simply top up with more wasabi.
Then using either a sauce squeeze bottle (if you have) or simply use a teaspoon, add a drop of wasabi mayonnaise over the top of the salmon and serve.

I didnt have time this pot luck session to make my own mayonnaise. But if you do and would love a recipe, this is adapted from Gordan Ramsay's Kitchen Heaven.

Classic Mayonnaise:


2 large egg yolks
1 tsp white wine vinegar
1 tsp English Mustard
sea salt
ground black pepper
300ml groundnut oil


In a bowl, whisk egg yolks, vinegar, mustard and pinch of salt. Slowly drizzle in the oil, whisking continuously until thick and emulsified. Best to refridgerate before using.


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