Product Review: Nairn’s Scottish Organic Oat Crackers Cheese (Recipe Included)

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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)

2 eggs

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

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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.

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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.

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3) When eggs are cooked, run eggs in cold water to remove the shells.  Cut eggs in cubes and chill in the refrigerator.

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4) Mix mayonnaise, wasabi paste, soy sauce, sesame oil and parsley together.  Chill in refrigerator.

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5) Toast black sesame seeds on a pan over high heat.  Turn off heat when black sesame seeds start to “pop”. Set aside.

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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.

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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!

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