Salmon-Cucumber Canapés with Wasabi Aïoli

• Seafood

  • 12 thin slices Smoked salmon

• Produce

  • 1 English cucumber

• Condiments

  • 1/4 cup Mayonnaise
  • 1/8 tsp Wasabi paste

• Bread & Baked Goods

  • 6 slices Pepperidge farm white sandwich bread, firm such as

Found on teatimemagazine.com

Description

Ingredients

• 6 slices firm white sandwich bread, such as Pepperidge Farm
• 1 English cucumber
• 12 thin slices smoked salmon
• ¼ cup mayonnaise
• ⅛ teaspoon wasabi paste, such as S&B
• Garnish: fresh dill sprigs

Directions

• Using a 3-x-1½-inch leaf-shaped cutter, cut 12 shapes from bread slices. Set aside. Cut cucumber lengthwise into ¼-inch slices. Using the leaf-shaped cutter, cut 12 shapes from cucumber slices. Blot cucumber shapes dry on paper towels. Top each bread slice with a cucumber slice. Roll salmon slices into cone shapes, and place on top of each cucumber slice. Set aside. In a small bowl, combine mayonnaise and wasabi, stirring well. (If a stronger wasabi taste is desired, add more wasabi paste, a little at a time.) Transfer wasabi aïoli to a piping bag fitted with a round tip. Pipe aïoli into salmon cones. Garnish with dill sprigs, if desired. Serve immediately.