Approx. 250 grams hot smoked salmon fillet (see note)
100 grams Heinz [Seriously] Good Mayonnaise
1-2 tablespoons miso paste, to taste (see note)
1 sheet nori (Japanese dried seaweed)
Note: Hot smoked salmon is also known as kiln-roasted salmon. Look for pieces cut across the fillet – this will make it easier to cut evenly sized cubes.
Note: I used white miso paste for my Miso Mayo, as I had a tub open in the fridge, but you can use whichever you prefer. The saltiness and intensity of flavour vary hugely between different types and brands, so add a little and then taste before adding more.
- Serves: 12 one-bite canapés
1. Carefully cut the hot smoked salmon fillets into evenly sized cubes. Depending on the shape and size of your fillets, you may get a few more than 12. The salmon is delicate and will flake easily, so be gentle!
2. Weigh the mayonnaise into a bowl and add one tablespoon of miso paste. Mix thoroughly and taste before adding more if necessary.
3. Carefully cut the nori sheet into thin strips.
4. Carefully wrap a strip of nori around each cube of salmon, letting the two ends overlap underneath. They should stick easily to the oily fish and remain in place.
5. Spoon a small dollop of miso mayonnaise on top of each piece and serve.