RECIPE: Salmon Sashimi Hors d’Oeuvre

May 15, 2015 at 8:57 am · Filed under Appetizers-Hors d’Oeuvre, Fish-Seafood-Caviar, Recipes

Delicious bites. Photo courtesy Maille.

Maille, the venerable French producer of fine mustards, added a European spin to this, placing Japanese-style raw fish on a Parmesan tuile. It also combines substitutes the traditional wasabi for Maille Dijon Mustard With Honey.

If you don’t eat cheese, or want to shave time from making the recipe, instead of making tuiles you can substitute KA-ME Rice Crunch Crackers in Original, Seaweed or Sesame.

You can serve these bites anytime, from brunch to cocktails to a first course. Prep time is 25 minutes, including making the tuiles.

Serve with beer, Martinis, saké or wine.

RECIPE: SALMON SASHIMI HORS D’OEUVRE

Ingredients For 24 Pieces

½ cup Maille Dijon Mustard with Honey (or other honey mustard)

3 tablespoons soy sauce

8 ounces salmon fillet, skin removed and salmon cut into 24 thin slices

4 ounces coarsely shredded Parmesan cheese

½ cup coarsely chopped basil leaves

½ cup coarsely chopped mint leaves

½ cup coarsely chopped flat-leaf parsley

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper to taste

6 cherry tomatoes, quartered

Preparation

1. PREHEAT the oven to 400°F. Line a baking sheet with parchment paper; set aside.

2. COMBINE the mustard with soy sauce in medium bowl; gently stir in the salmon. Let stand 10 minutes.

3. MAKE the tuiles: Drop the cheese by teaspoonfuls into 24 mounds onto the prepared baking sheet. Bake for 5 minutes or until cheese is melted and looks lacy. Remove the baking pan to a wire rack and let cool.

4. COMBINE the basil, mint, parsley, lemon juice, olive oil and salt and pepper; set aside. To serve:

5. ARRANGE the tuiles on serving platter, then top each with piece of salmon. Garnish with the herb salad and a piece of cherry tomato.

Find more delicious recipes at Maille.com.

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