Smoked salmon, nori cream

A canape that will save you during hosting a party, as there’s no cooking required and you can prep it all beforehand. Just assemble the crackers as needed so they stay crispy and fresh.

I suggest using the flakey kind of smoked salmon, you know there’s the bagel kind and then there’s the flakey kind? I love the texture of the flakey one for these little appetizers.

Ingredients:

Whipped nori cream:

400g creme fraiche

pinch of salt

11g roasted seaweed snacks

Garnish:

Pickled ginger, for sushi

Smoked salmon, the flakey kind (!!)

Charcoal wafer crackers, or regular wafer crackers

Black caviar

Microgreens

Method:

Empty chilled creme fraiche into a mixing bowl, they must be straight from the fridge! Add a pinch of salt.

Using an electric hand mixer, whisk on medium speed for 5 minutes approximately or until it’s thick, glossy and holds it’s shape. Once stiff peaks are formed and they don’t collapse, keep this bowl in the fridge.

Blend seaweed sheets in a high-speed blender until a fine powder forms. It’s ok if it doesn’t blend all the way to a powder, small pieces are ok too.

Fold the seaweed crumble super gently into the creme fraiche whip, making sure not to deflate it too much.

Add this seaweed creme to a piping bag, or a ziplock bag.

Lay down crackers of course on a serving plate. Pipe the nori cream onto the cracker, I like to do it off-centered.

Follow by placing a piece of salmon on the cream, then pickled ginger, caviar and garnish with microgreens.

Enjoy straight away! I would suggest not making these too far in advance, as the cream can moisten the cracker if it sits too long! Though if you are hosting, make everything ahead of time and just assemble the crackers as needed.