Mini Salmon Wasabi Appetizers

These imaginative appetizers from Stonewall Kitchen blend the wonderful taste and texture of grilled salmon with the unique spice and savoriness of their Wasabi Horseradish Cream Sauce, adding a dash of flavor and color to your next get together.


¾ pound salmon fillet
Olive oil
Salt and pepper
24 (2×2-inch) slices of pumpernickel cocktail bread
Stonewall Kitchen Wasabi Horseradish Cream Sauce
Fresh dill sprigs for garnish



Brush salmon fillet with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and brush the grilling rack with oil. Grill the fish for 5 minutes on each side, or until the fish is almost cooked through. Remove to a plate and allow to rest for 15 minutes. If baking, preheat oven to 400° F. Place rack in center if oven. Bake fish 15-20 minutes until it is flaky and almost cooked through. Remove from oven and allow to rest. With a fork, remove the skin and flake the fish into 24 small pieces. Cut each slice of pumpernickel bread with a 1½-inch round cookie cutter. Spread a small amount of Wasabi Horseradish Cream Sauce over each round. Place the salmon over the Wasabi Horseradish Cream Sauce and top with a sprig of fresh dill. Serve at room temperature.


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