Smoked Salmon with Wasabi Cream and Capers on Parmesan Crisp Squares
Ingredients
Smoked Salmon
- 2 oz. Smoked Salmon cut into 3/4 inch chunks
- Tablespoon fresh dill
- Capers
- Parmesan crisps
Wasabi Cream
- 2 tablespoons of wasabi paste
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
Instructions
Wasabi Cream
- Place all of the ingredients in the bowl of a food processor and pulse to combine
Canapé
- Place a pice of salmon on a crisp
- Pour the wasabi cream into a small plastic bag. Cut a quarter inch hole into the corner of the bag and squeeze out a dollop of wasabi bream onto the salmon spread
- Dress the Capers and fresh dill