Wasabi spread with smoked salmon andwith ginger pickled onions.
FIRECRACKER WASABI SPREAD WITH SMOKED SALMON AND GINGER PICKLED ONIONS
Makes about 24 crostini
Kathy Casey is a well known Seattle chef. She has some great recipes. She also has some products on the market. One is this firecracker wasabi spread. I found it very mild and not all that good. I just bought 8 ounces of cream cheese, added a little milk, some lime and powdered wasabi, to taste and felt it was much better and a lot hotter too! I've never made the pickled onions, but have garnished with thinkly sliced onion and it was great. One of these days I'll make the ginger pickled onions.
1 jar Dish D'Lish Firecracker Wasabi Spread
6 - 8 ounces smoked salmon- hard smoked or cold smoked
24 pieces crostini or pieces of artesian crackers
Ginger Pickled Onions, drained well and coarsely chopped (recipe follows)
Garnish: thinly sliced fresh chives
To serve: spread crostini with Firecracker Wasabi Spread and top with a small piece of smoked salmon and a pinch of the drained pickled onions. Sprinkle with chives for garnish if desired.
GINGER PICKLED ONIONS
Make this recipe at least 1 day ahead or you can make way in advance and keep refrigerated for up to two weeks.
2 tablespoons chopped, thinly shaved pink pickled ginger (the kind you get with sushi)
1 red onion, sliced 1/8-inch thick
1 cup seasoned rice wine vinegar
1/4 cup water
Place ginger and onion in a small stainless steel bowl or heat-proof glass container. Combine vinegar and water in a small non-corrosive pot and bring to a quick boil over high heat. As soon as mixture is briskly boiling, pour it over the onions. Push onions down into the mixture with a spoon, and let cool. When mixture cools to room temperature, place a small heavy plate or bowl that will fit into the onion container on the onions to weight them down. Cover with plastic wrap and refrigerate, weighted down, overnight. Drain before serving.
http://www.kathycasey.com/recipes_party.html#04