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Mary Anne here. Wasabi Mustard is a relatively new product on the market, though I found Stonewall Kitchen makes a great one that can be ordered online. If you can’t find one in your local grocery store, simply combine Wasabi powder with white vinegar (rather than water), according to package specifications, to produce 2 Tablespoons. Stir in 1 Tablespoon Dijon style mustard. This is more intense than pre-made Wasabi Mustard, so increase the mayonnaise in the recipe to ½ cup.
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Smoked Salmon with Wasabi Aioli
Makes 24 Tea Sandwiches
Ingredients:
½ lb. sliced smoked salmon – $11.49
½ cup Wasabi mustard – $4.99
¼ cup mayonnaise – from stock
2 teaspoons grated lemon zest – $0.49
3 Tablespoons fresh parsley or cilantro, chopped fine (for this recipe, use fresh instead of dried) – $1.59
Ground white pepper – from stock
12 slices thin sliced, dense whole grain bread – $3.89
Unsalted butter, softened, to spread on bread – from stock
Grand Total Assuming Well-Stocked Pantry: $22.45
Cost per Serving: $0.94
Directions:
1. Whisk together the Wasabi mustard and mayonnaise. Arrange the bread slices on your work surface and butter each piece. Divide the salmon equally between the 6 slices of bread. Drop a healthy dollop of Wasabi mayo on top of the smoked salmon. Sprinkle with lemon zest and parsley or cilantro and fresh white pepper. Place the remaining 6 slices of bread on top and cut each sandwich into quarters or triangles for a prettier presentation.
2. Place a damp paper towel over them and then cover tightly with plastic wrap and refrigerate. These can be assembled 2-3 hours ahead.
