Salmon wasabi leaf canapes w/ sauce22

Posted on April 14, 2009 by ChristieGluten Free, Snacks & Starters, Taste Tests

[Salmon wasabi leaf canapes w/ wasabi and soy dipping sauce (sauce not shown)]

This recipe uses the stem, leaf stems and leaves of the fresh wasabi plant all at once!

Here is the first of my wasabi recipes as promised.

UPDATE 15/4/09: lots of people are asking in the comments what the leaves taste like. Check this post where I give a full description. Cheers!

The wonderful guys at Shima Wasabi sent me a pack with a wasabi stem, wasabi leaf stems and wasabi leaves to play with – and I’ve loved every minute with this gorgeous produce! I’ve even frozen the remaining part of the stem and crossed my fingers it’s still going to grate beautifully once defrosted.

Although I was initially intimidated by it’s bumpy looks the wasabi stem is indeed very friendly to the home cook. There’s no fiddly peeling or prepping as you simply grate the stem as is and let it release it’s pungent and beautiful aroma into your kitchen.

As the leaves perish the quickest I decided to come up with a recipe for those first. The size and shape immediately got me thinking of using them to wrap up a filling in one delicious mouthful. Much like betel leaves are used in Thai cuisine.

Smoked salmon was the next logical step as it’s easy to source and requires no cooking (which is always a plus when you’re entertaining). I’ve provided some variations below if you’re interested.

The last thing I wanted to mention was that I haven’t shown the sauce in the photo. I did take some shots with the sauce dribbled over but they looked pretty messy. The black/brown soy sauce refused to sit nicely in a neat pool, it just spread out everywhere. It was rustic in a really ugly way. Trust me.

If you’re serving these to guests I suggest putting the sauce in a shallow bowl on the side for dipping. Enjoy!

Here’s some variations to experiment with:

For the filling: add finely diced avocado, cucumber or capsicum. Replace the smoked salmon with mussels, prawns or diced silken tofu.

For the sauce: add some chilli sauce or fresh sliced chilli. Replace the soy with balsamic vinegar or a squeeze of fresh lime.

For the leaves: if you don’t have access to fresh wasabi leaves then simply substitute with betel leaves, baby spinach or trimmed iceberg lettuce cups.

Happy cooking! Christie x

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Salmon wasabi leaf canapes w/ wasabi and soy dipping sauce (sauce not pictured)
makes 12

12 wasabi leaves
12 slices smoked salmon
3 wasabi leaf stems, finely chopped
1/2 teaspoon freshly grated wasabi stem (or more, to taste)
60ml soy sauce
2 teaspoons sesame oil
ground white pepper, to taste

1. Place the wasabi leaves on a serving platter neatly spaced a few centimetres apart. Roll up each slice of smoked salmon and arrange on each leaf.

2. Sprinkle a few slices of the wasabi stem on top of each one.

3. In a small bowl whisk together the grated wasabi, soy, sesame oil and white pepper until well combined. Serve on the side for dipping.


Smoked salmon crepe ’sushi’ rolls
Witlof and smoked salmon canapes (GF)
Mini caprese salads (GF, V)

  • Those leaves look lusciously and amazingly green. Very chic dinner party food!

  • That looks really lovely Christie…great to see you got full use out of the whole plant!

  • great party food, I love the simplicity of it!

  • What a wonderful idea!

  • I love that you did not waste the wasabi leaves. Event if you can source wasabi, it’s rare that you can procure it with the leaves in tact. This is a true luxury dish!

  • Christie – this is so inventive! Salmon tastes great with anything, I’m sure the wasabi and wasabi leaves are no different!

  • looks lovely Christie. do the wasabi leaves taste like normal leaves? or do they have a subtle hit to them? so. intrigued.

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  • Love smoked salmon and avocado combo!

  • Brilliantly creative! I’m on a quest to see where to order these in the states!

  • Such a simple presentation that allows the ingredients to speak out for themselves.

    How do the wasabi leaves taste? Like wasabi? :)

  • This is very original! Looks delicious too!

  • I love the leaf’s vibrant green colour next to the salmon. :)

  • A mouth watering recipe. I love salmon in every variation and I will definitely try this one out. Thank you for sharing this.

  • Sounds delicious! I’ve never actually worked with fresh wasabi but I am intrigued.

  • Y

    What a great way to use the leaves!

  • Thanks guys! Hope you get your hands on some leaves – order them from Shima!

    @Lorraine – I love posh dinner parties :)
    @Peter G – I hate waste, so I love coming up with recipes using up all the bits and pieces.
    @Jessie – Sometimes the simplest things, really are the tastiest!
    @Soma – Thanks! :)
    @Fumi – Absolutely! That’s why I was so excited to get them all complimentary c/o the lovely guys at Shima.
    @Shez – It’s a very mild wasabi taste, but the hint is definitely there.
    @Olga – Agreed! Salmon and avocado are wonderful together.
    @SavouryTV – Hope you find them! They must be on sale somewhere.
    @Simon – Thanks, that was my intention. They do have a wasabi taste, but it’s very mild.
    @Natasha – It’s delicious!
    @Dragon – Me too! I love to experiment with contrasting colours and textures.
    @Piedro Molinero – You’re welcome. Let me know how you go!
    @Lisa – It’s well worth seeking it out, it’s delicious.
    @Y – Thanks! They have such a wonderful texture and colour.

  • Very pretty colours and textures you’ve used. I like that you’ve used the different parts of wasabi plant, I’ve never seen any of them used before

  • What a fabulous way to use up all of your gift! I never knew you could eat wasabi leaves!

  • MMMMMM…love the idea! Love the combo!! Yum!

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  • Sounds delicious. I will try it with salmon tartar:)

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