Wasabi Cream Cheese and Smoked Sockeye Salmon Cucumber Appetizers – a delicious recipe with PHILADELPHIA Cream Cheese, wasabi powder, water, cucumbers, sockeye salmon, toothpicks. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
About twenty minutes before you want to start working, set the cream cheese out on the counter to soften.
2
(You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
3
When the cream cheese is softened combine the wasabi powder and water to make a smooth paste.
4
Mix the cream cheese in with the wasabi paste until it is combined.
5
Wash the cucumbers well and then peel them lengthwise in alternating strips.
6
Slice the cucumbers into disks about an eighth to a quarter inch thick.
7
Top each cucumber slice with a fold of smoked salmon.
8
Put a 1/2 tsp.
9
of cream cheese atop the salmon.
10
Secure each appetizer with a toothpick.
11
Serve on a tray.
12
Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.
115
kcal
Calories
9
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 oz. PHILADELPHIA Cream Cheese, softened, 1/2 tsp. wasabi powder, a bit of warm water (about 3/8 tsp.), 2 cucumbers, and more.
Yes, Wasabi Cream Cheese and Smoked Sockeye Salmon Cucumber Appetizers falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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