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Wasabi Salmon and Avocado

Recipes for Home and Restaurant

by Nadine Lloyd

Wasabi Salmon and Avocado Recipe by Nadine Lloyd


(Makes 24)

  • 1 freshly baked whole-grain loaf – toast slice

  • 2.8oz (80g) wild wasabi cheese

  • 0.7oz (20g) spreadable cream cheese

  • 5.3oz (150g) smoked salmon

  • 1 medium avocado

  • 1 fresh spring onion


Preheat the oven to 300°F (150°C).

Remove the cream cheese and wasabi cheese from the refrigerator (allow to return to room temperature).

Remove the crusts from each slice of bread.

Using a rolling pin, flatten each slice out to around 0.08in (2-3mm) thick.

Using a round 1.9in (48mm) cookie cutter, cut four discs out of each slice of bread.

Gently press each disc into the indentations of a mini (24) muffin tray.

Wasabi Salmon and Avocado Cups Recipe by Nadine Lloyd

Place the tray into the oven for 15 minutes, or until each shell is golden brown.

Remove and allow to cool.

Beat the cream cheese and wasabi cheese together.

Pipe small quantities of the cheese mixture into each shell.

Add a slice of smoked salmon and a slice of avocado.

Garnish with a sprig of fresh spring onion.

Serve chilled.

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