Yuzu & Togarashi Smoked Salmon Bites
These vibrant appetizer bites combine the smoky richness of hot-smoked salmon with the bright, citrusy tang of yuzu and a subtle kick from shichimi togarashi. A delicate crunch from toasted rice crackers provides a delightful textural contrast, making them perfect for any gathering.
Prep Time
45 min
Difficulty
Medium
Servings
12
Calories
150 kcal
Instructions
- 1
In a mixing bowl, combine the cream cheese, mayonnaise, yuzu juice, and lemon zest. Whisk until smooth and well combined.
~5 min - 2
Gently flake the hot-smoked salmon into the cream cheese mixture, removing any skin or bones.
~3 min - 3
Fold in the fresh dill, shichimi togarashi, salt, and black pepper. Mix until evenly distributed.
~2 min - 4
Toast the rice crackers lightly. This can be done in a dry non-stick frying pan over medium heat for about 1-2 minutes per side until fragrant, or in a 300°F (150°C) oven for 5 minutes.
~5 min - 5
Spoon a generous portion of the salmon mixture onto each toasted rice cracker.
~3 min - 6
Garnish with a tiny sprig of dill or a sprinkle of extra shichimi togarashi, if desired.
~1 min - 7
Arrange the bites on a serving plate and serve immediately.
Tips
- For a smoother texture, you can pulse the salmon mixture briefly in a food processor before folding in the dill and spices.
- These bites are best served immediately after assembly to maintain the crispness of the rice crackers.
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