Smoked Salmon and Wasabi Cream Cheese Roll-Ups
Ingredients
- 1 4 oz package Smoked salmon
- 1.5 tsp Wasabi I buy .89 c cups at the sushi counter but most grocery stores have jars or tubes in the Asian foods section
- 6 Tb Cream cheese Close to room temperature
- Sesame seeds
- Chives, Cucumber Optional
Instructions
- Separate the salmon pieces. Cut them into the desired size (or you may leave them as is).
- In a bowl, mix together the wasabi and the cream cheese.
- Using a salad knife or a small spatula, spread some of the mixture onto the salmon.
- If using a cucumber, place a halved slice of cucumber on top of the wasabi-cream cheese spread and fold the salmon over.
- Sprinkle sesame seeds on top. You can also sprinkle it with chives (if using) or place a couple on the side for decoration.
- Serve and enjoy!
Notes
Depending on the number of pieces of salmon you have you may end up with a different number of roll-ups. I had 6 large pieces so I cut them in half to have 12 bite sized pieces.
There isn’t a single right way to put these together. Smoked salmon can vary from brand to brand so you can have a dozen of thinner, longer pieces or 6-7 wider, round-ish ones. Keep in mind that the amount of wasabi is an approximate, since it all depends on how spicy you like it.
If you need to stretch one pack of smoked salmon for a bigger crowd, serve it on cucumber slices with a dot of wasabi-cream cheese and a piece of smoked salmon on top. When slicing cucumber, slice one piece and make sure it’s thick enough to be picked up without bending and dropping its toppings.