Fish Quick Entrees

Tartines with salmon sashimi and wasabi avocado

Name: Tartines with salmon sashimi and wasabi avocado
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 35
Ingredients: 375g block puff pastry, thawed; 1/4 cup (60ml) rice vinegar; 1 tablespoon mirin; 1 1/2 tablespoons light soy sauce; 1 teaspoon grated ginger; 400g sashimi-grade salmon, chopped; 2 cups micro cress; 2 tablespoons caster sugar; Flesh of 1 avocado; Juice of 1 lime; 1 teaspoon wasabi paste

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35m

15m

Tartines with salmon sashimi and wasabi avocado

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The secret to elegant, stress-free entertaining is with these make-ahead cocktail tempters.

375g block puff pastry, thawed
1/4 cup (60ml) rice vinegar
1 tablespoon mirin
1 1/2 tablespoons light soy sauce
1 teaspoon grated ginger
400g sashimi-grade salmon, chopped
2 cups micro cress

Wasabi avocado

2 tablespoons caster sugar
Flesh of 1 avocado
Juice of 1 lime
1 teaspoon wasabi paste

Method

1.

Preheat oven to 200°C and line a baking tray with baking paper. Roll out the pastry to a 30cm x 20cm rectangle. Cut pastry into 5 lengthways and 7 widthways to make 35 rectangles, then place on the lined tray. Prick pastry with a fork. Cover with another sheet of baking paper, then a heavy baking tray. Bake for 10-12 minutes until golden. Remove top tray and paper, then allow tartines to cool completely.
2.

Meanwhile, for the avocado, place sugar and 2 tablespoons water in a small pan over low heat, stirring to dissolve sugar. Cool, then whiz in a processor with avocado, lime and wasabi. Season to taste, then set aside.
3.

Combine the vinegar, mirin, soy sauce and grated ginger in a small bowl.
4.

When ready to serve, spread each tartine with some avocado, top with salmon and garnish with cress. Drizzle with a little dressing just before serving.