sharing recipes from one generation to the next
I unwittingly qualified for a freebie at the market last week.
Along with the bundle of super fresh fish I’d just bought, my favourite fishmonger handed me a numbered ticket and told me I could claim a free product from the Huon Salmon promotion booth. I had no trouble choosing between a package of smoked salmon or a jar of salmon roe.
Salmon roe is a luxury in my kitchen. The price has risen way beyond my budget so even for special occasions I can’t justify the high price of a tiny jar.
Sushi is the perfect medium for salmon roe. Fresh and mild flavours allow the sweet salty fishy roe to shine. Eggs, avocado, cucumber, hot smoked salmon, radish, wasabi and mayonnaise were the complementary ingredients I chose.
The spoon sushi is based on a recipe from “The Japanese Kitchen” for a “salad” of seasoned sushi rice, roe loosened with saki, smoked salmon and capers, all topped with scrambled egg.
A combination of two recipes using wasabi and avocado from the same book morphed into a delicious piquant cream which not only took centre stage in cucumber cups, but became both glue and garnish with rice balls.
Thick slices of cucumber made a textural contrast to the nori rolls. In the space left from scooping out the seeds of some pieces I spooned wasabi avocado cream, the others made great containers for tightly packed rice and an over the top garnish. With very few ingredients I produced a beautiful looking and delicious lunch, thanks to one tiny jar of salmon roe.
Sushi rice is easy to prepare. You’ll find a very clear description of how to achieve perfect sushi rice in my post for DIY hand rolls. Allow 1/3 cup raw rice per person.
Salmon and Roe Spoon Sushi Canapes
1 cup of cooled, cooked and seasoned sushi rice
2 heaped tablespoons salmon roe
1 tablespoon saki
1 heaped tablespoon capers, rinsed and squeezed
1/4 cup finely flaked hot smoked salmon
1 egg, lightly scrambled and cooled
Stir the saki through the roe to separate the eggs.
In a bowl combine the rice, salmon, roe and capers.
Serve the sushi on ceramic Asian soup spoons
Wasabi and Avocado Cream
1 tablespoon of mayonnaise, preferably homemade
1 tablespoon of pre prepared wasabi
OR 1/2 tablespoon powdered wasabi mixed to a paste with water
1 teaspoon rice vinegar
1 teaspoon mirin
1/2 large ripe avocado
Process all the ingredients to a smooth paste.
Makes approx 1 cup
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Wow! Stunning dish and wonderful photos! Looks like from a fancy restaurant! Would love to try it!
Oh you flatter me!! It’s far simpler to make than you would think! Have a happy Christmas Sabine
Ooh, I’m drooling here, salmon roe is one of my faves too and lucky you! Yay! Makes me want to gobble gobble it off the screen! 🙂
The roe was such a delicious treat! 😊
Both my husband and son love salmon roe, and I who grew up in Japan am not fond of many seafood, cooked or raw. Nonetheless, when I see a beautiful presentation, as is exhibited here, I have to drop a line. I am in awe of your repertoire. 🙂
We’re big fans of sushi and sashimi and we’re lucky enough to have fantastic Japanese cafes and restaurants. Melbourne is a cultural melting pot and ethnic cuisines soon are enthusiastically tried, tested and then embraced. Most Australians cook across a broad range of cuisines
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I love the idea of this wasabi and avocado cream, even if I’m not all that keen on sushi. It would be the perfect accompaniment to smoked salmon or smoked trout canapés. Salmon roe is superb, but also expensive here, too (even if you can find it). You were definitely lucky at the fish mongers!
It was such a bonus, a treat for free! We love both sushi and sashimi and count ourselves fortunate to have an excellent takeaway nearby that prepares both very,very well. I endeavour to produce sushi of their quality, but fail miserably, I’m not Japanese! The avocado wasabi cream is amazing, i think you’d enjoy it!
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Is there no cuisine you haven’t mastered? These appetizers look beautiful and would be perfect for many of the holiday parties that are soon to fill our calendars. I’ve never bought salmon roe, other than at a restaurant, and wonder if its price has risen here, too. Is it merely because of a rise in demand or has something impacted the fish stocks? Hmmm …
My food tastes are very eclectic John, they reflect the amazing multicultural society that i live in. The salmon in Australia is all farmed so our high prices should have no impact on your market
These little sushi canapés look amazing Sandra! You really are a very talented lady. Hmmm, it’s 5 o’clock here right now… nothing would be lovelier than a few of these little bites to accompany a glass of wine!
Aw, thanks Margot, you’re very kind. I’ve been experimenting with Japanese flavours for a couple of months now, we’re loving every fresh and tasty morsel!
Oh lucky duck you and now I have to justify the purchase of a small jar of roe to myself to make these for Christmas!! The cucumbers and the nori rolls are such a lovely mix-and-match pair!! So when friends come around Christmas – but that avocado cream will be made and used before 🙂 !
I’m making the avocado wasabi cream as a side for tonight’s dinner Eha, it goes so well with grills and salads too
Yay, nothing better than a foodie freebie. Little bread samples are about as exciting as it gets for me though – you hit the jackpot with salmon roe! In your first photo the roe looks like little jewels. Just beautiful, and I reckon I could eat your Wasabi avocado cream by the spoonful. Yum.
Just read you comment while thinking about dinner. Some avocado wasabi cream will be on my plate tonight! It’s right up your alley Saskia, enjoy..
I’ve always been afraid of trying fish roe but this sounds really delicious! Thanks for sharing lovely 🙂
Oh don’t hold back, salmon roe is the best ever, a textural delight and a mild flavour
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Might have to try it when I’m feeling brave, I’m not usually a fish fan but apparently it’s not overly fishy. Is that correct?
True, not very fishy at all..
Wowarama! What a spunky grouping of sushi canapé. That salmon roe looks the total business, how in love those little salty pops of salty goodness. Even better, it were free!
Yes, Cheery, the price made the roe super enjoyable. It’s all in the pop, you’re so right…
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How wonderful is this recipe. Let me count the ways. It saves on last minute rolling. It has a perfect balance of ingredients, it is visually exciting. And is perfect for the season. Madame Sandra, I know how busy you are with things. Thanks for this recipe- a real treat.
You’re most welcome Francesca. I put in a big effort and got a few posts scheduled early, there would be no hope now! Hopefully after this weekend my efforts can turn to Christmas prep…..