Filo Tartlets with Raw Salmon,Wasabi Cream and Capers

by Rick Stein
    20m prep time
    30m total time
    Easy level
    8 ingredients

I do think that cold canapés need plenty of what I can only describe as oomph and the oomph in this case comes from wasabi and white miso. My son Jack has introduced me to the glory of Japanese fermented soybeans in all their different guises and white miso is perfect for these tartlets as it is pale. I recommend looking out for large filo sheets, which are available in supermarkets and online.

Method

Based on 24 servings, adjust as needed.

Step 1

Preheat the oven to 180°C/Fan 160°C. You’ll need a 24-hole mini muffin tin.

Step 2

Lay a sheet of filo on a board, brush it with melted butter, then cut the pastry into 5cm squares. Place a square into each of the 24 holes in the tin, pushing it down well. Repeat with the second sheet of filo, this time placing the squares in the tin at right angles to the first squares to create attractive star shapes.

Step 3

Bake for 5–6 minutes until crisp and golden brown, then leave to cool. You can store the baked cases for up to 24 hours in an airtight tin. For the wasabi (or horseradish) cream, whip the cream very lightly until it is only just beginning to hold its shape – it will thicken when you stir in the seasoning. Fold in the miso paste, add a tablespoon of wasabi (or creamed horseradish) and taste, then add more according to your heat preference. Set aside.

Step 4

About 30 minutes (or less) before serving, cut the salmon into small pieces. Spoon or pipe a teaspoon of the cream into each filo cup, then top with a piece of salmon, a caper and a sprinkle of sea salt.
  • Ingredients
  • Based on 24 servings
  • 2 sheets Filo Pastry, about 45 x 25cm 1 x Jus-Rol Filo Pastry Sheets x7 270g
  • 150ml Double Cream 1 x Sainsbury's British Double Cream 150ml
  • 1.5tsp White Miso Paste 1 x Miso Tasty White Miso Light Soybean Paste 200g
  • 30g Butter, melted 1 x Sainsbury's British Butter, Unsalted 250g
  • 1 tbsp Wasabi, or creamed horseradish 1 x Yutaka Wasabi Paste 43g
  • 90g Raw Salmon Fillet, skinned, pin-boned and diced 1 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 24 Capers, drained 1 x Sainsbury's Inspired to Cook Capucine Capers 198g (125g*)
  • 1 pinch Sea Salt 1 x Maldon Sea Salt Flakes 250g
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