Wine recommendations: Serve with rosé Champagne. It will go well with the spicy shock of the wasabi as well as the acidity of the lemon. Good rosé Champagnes matches in this style are Jacquart NV Brut Mosaïque Rosé, the bone-dry Piper Heidsieck NV Brut Rosé Sauvage or Bruno Paillard NV Première Cuvée Rosé.
|Number of Servings:||Makes 12 appetizers|
|Ingredients:||3 lemons, sliced thinly, seeds removed
2 tablespoons grated peeled fresh ginger, reserved in a small bowl to save any juice
2 ounces green wasabi caviar (or substitute Japanese caviar, any variety)
1 ounce salmon roe
3/4 teaspoon wasabi paste*
|Directions:||Line a large plate or a small baking sheet with wax paper. Select your 12 most aesthetically pleasing lemon slices and spread them out in a single layer. Freeze for 1 hour, or until frozen solid. Set a strainer over a small bowl. Transfer ginger to the strainer. Using the back of a spoon, extract the ginger juice by pressing the grated ginger against the strainer. Discard the solids and reserve the juice. To assemble, remove lemon slices from the freezer just before serving and brush or drizzle a small amount of ginger juice on the top. Spoon 1/2 teaspoon of the caviar into the center of each lemon slice. Top with a dot of wasabi.* Top with a few salmon eggs. Instruct your guests to suck the caviar off the lemon slices (or better still, demonstrate for them).
*If using the green wasabi caviar, do not use wasabi paste.