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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