Smoked Salmon Tartare with Ginger and Sesame
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 2 tablespoons fresh lemon juice
- 1 tablespoon toasted sesame seeds
- 1 teaspoon wasabi powder
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced green onion
- 1 teaspoon oriental sesame oil
- Carbohydrate 1 g(0%)
- Cholesterol 7 mg(2%)
- Fat 3 g(4%)
- Fiber 0 g(1%)
- Protein 6 g(11%)
- Saturated Fat 0 g(2%)
- Sodium 192 mg(8%)
- Calories 52
Preparation Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.
Preparation Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.
