In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.

Makes 6 first-course servings.

INGREDIENTS

  • 2tablespoons fresh lemon juice
  • 1teaspoon wasabi powder
  • 6ounces sliced smoked salmon (not lox), finely chopped
  • 1/4cup finely diced seeded peeled english hothouse cucumber
  • 1tablespoon minced fresh cilantro
  • 1tablespoon minced green onion
  • 1tablespoon toasted sesame seeds
  • 1 1/2teaspoons minced peeled fresh ginger
  • 1teaspoon oriental sesame oil
  • 28×1 1/2-inch strips dried nori (cut from one 8×8-inch sheet)
  • water crackers or japanese rice crackers

    DIRECTIONS

    Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.