Tea Smoked Salmon With Wasabi Cucumber Remoulade With Toast Points Recipes

PARMESAN CHEESE TOAST POINTS

Steps:

• Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley.

TEA-SMOKED SALMON WITH HERB MAYONNAISE

Steps:

• To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Add the lemon juice and herbs, then season. Keep in the fridge. Can be made up to 2 days ahead.
• Heat oven to 200C/180C fan/gas 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea, rice and sugar, and scatter over the foil (see step 1).
• Cut another sheet of foil and fold to make a rectangle that will sit in the tin. Pierce lots of small holes in the foil (see step 2) and lay the salmon, skin-side down, on top (see step 3).
• Set the roasting tin on a high-ish heat on the hob until the tea is gently smoking, then lay the foil with the salmon over the tea. Cover the pan tightly with more foil and roast for 5 mins for rare, or 8 mins for salmon that is cooked through. Drizzle with olive oil and season with sea salt.
• Combine the cucumber, radishes and rocket in a bowl. Spoon some mayonnaise onto 4 plates, draw the spoon through to swipe, and put a salmon fillet on top. Dress the salad with oil and vinegar and divide between the plates. Serve sprinkled with herbs.

SMOKED SALMON AND WASABI TEA SANDWICHES

Steps:

• Mix wasabi powder and 2 teaspoons water in medium bowl to form paste.
• Add cream cheese; using electric mixer, beat until well combined.
• Place all bread slices on work surface. Trim crusts.
• Spread each with wasabi cream cheese, dividing equally.
• Top 6 bread slices with smoked salmon, dividing equally.
• Sprinkle lemon juice and black pepper, then chives over salmon.
• Top with remaining bread slices, cheese side down.
• Note: Can be made two hours ahead. Wrap sandwiches individually in paper towels and refrigerate.
• Cut each sandwich into 4 triangles.
• Transfer to platter cut side up.

SMOKED SALMON-WASABI TEA SANDWICHES

Steps:

• Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.
• Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
• Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.

SMOKED SALMON AND SCALLION TEA SANDWICHES

Steps:

• In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let them cool.
• In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.
• Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
• Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
• Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.
• MAKE AHEAD:.
• The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.

SMOKED SALMON TEA SANDWICHES

Steps:

• In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.