Smoked Salmon Tartare With Ginger And Sesame

By á-170456

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon wasabi powder
• 6 ounces sliced smoked salmon (not lox) finely chopped
• 1/4 cup fin-diced peeled seeded English hothouse
• cucumber
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced green onion
• 1 tablespoon toasted sesame seeds
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 teaspoon oriental sesame oil
• 2 pieces dried nori - (8" by 1" by 1/2" cut from one 8" by 8" sheet)
• Water crackers or Japanese rice crackers

Details

Servings 6

Preparation

Step 1

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.

This recipe yields 6 first-course servings.