This cheese cracker is the last oat cracker sample I received from Nairn’s back on late July/early August.
However, this cheese cracker was disappointing because I thought it is going to be VERY cheesy. In fact, I tasted only a bit of cheese at the end of my tongue after chewing the cracker for a few seconds. It was like eating Ritz cheese cracker, but somehow the manufacturer decides to decrease the amount of cheese in the recipe 1000 times.
I suppose Scottish people are not fans of cheesy crackers or biscuits like North Americans do.
Anyways, I have created a spicy salmon tartare recipe that would greatly complement this cheese oat cracker. Instead of using cayenne pepper, jalapeno pepper or any other American or Mexican spices, I used WASABI!!! OH YEAH!
Here is the recipe:
2 sashimi-grade salmon tails (you can get them at your local supermarket or fish speciality shops)
6 tablespoons low-fat mayonnaise
1 tablespoons wasabi paste (you can get it at your local Asian supermarket)
2 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon parsley, chopped
1 tablespoon black sesame seeds
1) Boil water in a pot over high heat. When water boiled, immerse eggs in water with shell unbroken. Cover pot with lid, turn off heat, and let eggs cook for ten minutes.
2) Using a spoon, scrape all the salmon meat from the tail. Do not get any of the skins and scales in the salmon meat. Put all the scrape meat in a bowl and chill in the refrigerator.
3) When eggs are cooked, run eggs in cold water to remove the shells. Cut eggs in cubes and chill in the refrigerator.
4) Mix mayonnaise, wasabi paste, soy sauce, sesame oil and parsley together. Chill in refrigerator.
5) Toast black sesame seeds on a pan over high heat. Turn off heat when black sesame seeds start to “pop”. Set aside.
6) Mix half of the toasted black sesame seeds, mayonnaise mixture, eggs and salmon together. Sprinkle rest of black sesame seeds on the dip. Serve when ready.
OH MY! OH MY! I think this is my favourite dip I have made so far! I could taste the salmon, wasabi, egg, soy sauce and sesame oil. The wasabi really elevated the whole dip and make the crackers shine.
In addition, the wasabi gives a different spiciness than using cayenne or other hot spices. I don’t know how to explain it, but you guys should give wasabi a try!
Hopefully you like all of the dips I made for the Nairn’s Oat Crackers! I have a lovely healthy seafood recipe idea in mind and I will post that as soon as I can! Stay tuned!