Add a little heat to your cucumber appetizers. Combine wasabi powder, sockeye salmon and cream cheese for spicy Wasabi and Salmon Cucumber Appetizers.
What You Need
Original recipe yields 6 servings
2 oz. PHILADELPHIA Cream Cheese, softened
1/2 tsp. wasabi powder
a bit of warm water (about 3/8 tsp.)
4 oz. smoked sockeye salmon
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Let's Make It
About twenty minutes before you want to start working, set the cream cheese out on the counter to soften. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
When the cream cheese is softened, combine the wasabi powder and water to make a smooth paste. Mix the cream cheese in with the wasabi paste until it is combined.
Wash the cucumbers well and then peel them lengthwise in alternating strips.
Slice the cucumbers into disks about an eighth to a quarter inch thick.
Top each cucumber slice with a fold of smoked salmon.
Put a ½ tsp. of cream cheese atop the salmon.
Secure each appetizer with a toothpick.
Serve on a tray.
Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.