Wasabi Cream Croutons with Smoked Salmon

Wasabi Cream Croutons with Smoked Salmon


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These creatively delightful wasabi salmon croutons make a great appetizer. They have the perfect amount of spice and crunch to make them delicious.

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Serving Size / Yield

10-12 servings


  • 1/2 lb. fresh sushi grade salmon
  • Crouton:
  • 1/2 loaf of old multigrain bread (or any old bread/buns that you have in your home).
  • 1/4 C. olive oil
  • dash of sea salt
  • 1/4 tsp.
  • Wasabi Spread:
  • 1 (12-oz.) bag frozen shelled edamame, defrosted
  • 1/3 C. water
  • 2 tbsp. freshly squeezed lemon juice
  • 2 tbsp. sesame butter
  • 2 tps. wasabi paste (not powder)
  • fine sea salt
  • 2 tbsp. olive oil

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  • Cut up your bread into bite sized squares (1x1in.)

  • In a bowl combine the olive oil, sea salt and bread crumbs together. 

  • Mix until completely coated and spread out on a baking sheet.

  • Bake at 325 degrees for about 20-30 minutes until crisp and golden. 

Wasabi Spread:

  • In a food processor combine and mix all the ingredients.

  • Blend until the spread is smooth and lump free.

  • Keep refrigerated in an airtight container and let cool for about 30 minutes. 

Put it all together:

  • Spread the wasabi sauce on top of the bite sized crouton.

  • After cutting the skin off of your salmon add pieces of bite-sized salmon to your wasabi crouton.  

  • Serve up onto a platter and enjoy!

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