- 1tbsp wasabi paste
- 150g (5oz) light cream cheese
- 250g (9oz) salmon fillet
- 1tbsp olive oil
- 20 crostini (we used Crosta & Mollica, from Waitrose and Ocado)
- small piece cucumber, halved lengthways and thinly sliced
Mix the wasabi with the cream cheese until well combined, then leave in the fridge until ready to use.
Coat the salmon in the olive oil then season well. Heat a griddle pan or frying pan to high, and when it’s smoking, cook the salmon for 3 to 5 minutes on each side. Set aside to cool.
Flake the salmon and set aside. Spread some of the cheese mixture on the crostinis, lay a flake of the salmon on each and top with the cucumber.