Wasabi Creme and fresh ginger add an Asian
influence to this fresh salmon appetizer
Combine wasabi powder and water in a small bowl and mix well. Let stand, covered with plastic wrap, to allow the flavor to develop.
Combine the salmon, green onions, egg, ginger, lemon juice, salt and pepper in a blow and mix well. Shape the salmon mixture into twenty-four 1-inch cakes 1/2-inch thick. Keep them bite size or they will fall apart. For larger patties suitable for Salmon burgers, mix with enough bread crumbs to hold fish together.
Preheat the oven to 200 degrees. Heat 1 tablespoon of oil in a large nonstick skillet. Saute the salmon cakes in batches for 3 minutes or until golden brown on both sides, adding more oil as needed. Drain the cakes on paper towels and place on baking sheet. Keep warm in the oven; the cakes will hold up for about 30 minutes. Repeat the process with the remaining oil and salmon cakes.
Combine the wasabi mixture and the creme fraiche in a bowl and mix well. Transfer the wasabi cream to a squeeze bottle. Squeeze some of the wasabi cream on each salmon cake and top with a few black sesame seeds.
Makes 2 dozen.
Variations/ Serving suggestions:
California Fresh Harvest Cookbook - the Junior League of Oakland-East Bay, Inc.