Ahhh….don’t you love how smooooth smoked salmon is? and how healthy it is? Every time I eat smoked salmon, I feel like I’ll really power through my day. I added chives and wasabi to put a flavorful kick into the ordinary cream cheese as well. I also prefer chives over green onions/scallions because they’re much thinner and easier to mix into creams and delicately garnish. And OH THANK YOU SO MUCH KINIMOD for the gorgeous ceramic plate all the way from Australia!
- 4-5 oz Smoked salmon
- 4 slices Whole wheat bread
- 5 oz Cream cheese, softened
- 2 tbsp Wasabi paste (or more if desired)
- 4 Shiso leaves (optional)
- 1/4 Cup Chives, snipped
- Black pepper to taste
- Sea salt to taste
- Lemon, sliced and zested
In a medium bowl, combine the cream cheese, chopped chives, wasabi paste, pepper, salt, and lemon zest until smooth.
Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover.
Lay a slice of shiso leaf on top. Top with smoked salmon.
Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread.
Place a small dollop of the cream cheese mixture on top, squeeze some fresh lemon juice, and garnish with 2 pieces of chive.