Surfing and Turfing Through the Holidays.

Salmon and Wasabi Pate adds a bit of surf to your holiday charcuterie platter.

Jazz up your holiday charcuterie platter with an element from the sea. Fan out thinly sliced sashimi grade tuna then top with a drizzle of olive oil, lemon juice, minced jalapeño, and micro cilantro. Or, whip up this easy recipe for Smoked Salmon and Wasabi Pâté.

3 ounces room temperature cream cheese
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon minced parsley
½ to 1 teaspoon wasabi paste, depending on your heat preference
½ to 1 teaspoon soy sauce, depending on your salt preference
4 ounces hot smoked salmon (this usually comes in filet portions – not slices – and is darker in color)
Rice crackers for serving
English cucumber slices for serving

In a medium bowl, mix together the room temperature cream cheese, sliced scallions, lemon juice, minced parsley, ½ teaspoon wasabi paste, and ½ teaspoon soy sauce. Flake the smoked salmon into the bowl of cream cheese and mix thoroughly until the pâté reaches a smooth texture. Taste and correct the seasoning with additional wasabi paste and/or soy sauce, if desired.