This makes a delightful canapé, entrée or even a  light supper. If you’re serving it as a canapé you can spoon it onto cucumber rounds, small cos lettuce leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).





  1. Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine.
  2. Combine with the cucumber in a medium bowl. Add to the salmon and cucumber. Add the capers, minced pickled ginger, salt and pepper, and lemon juice and toss together.
  3. In a small bowl or measuring cup, whisk together the guava vinegar, soy sauce, and wasabi olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
  4. To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives, a little extra of the pepper and salt flakes and dress with a light glug of wasabi olive oil.

Serves 4 to 6 as an entrée or light main dish, 8 to 12 as a canapé.

Prep time: 15 minutes

Advance preparation: You can make this a few hours before serving and refrigerate. The salmon will ‘cook’ slightly because of the acid in the lemon juice.


I am a professional food presenter and cook who loves inspiring a little gourmet at home. I hope my blog posts and recipes inspire you to get creating in your kitchen.