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Ingredients
Method
- 4 tbsp crème fraîche
- ½ tsp wasabi paste
- 20 thick slices of cucumber
- 100g smoked salmon
- Sushi ginger
- Sesame seeds
- Mix together the wasabi paste and crème fraîche, and add 1 tsp to each of the slices of cucumber. Cut the salmon into 20 squares and arrange a square on top of each cucumber slice. Add a slither of ginger to each, sprinkle with sesame seeds and serve.
15 mins
Makes 20 canapes
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