A small but elegant Christmas amuse-bouche of smoked salmon in arugula oil, finished with wasabi, thinly sliced pickled onions and sesame seeds. A simple, impressive starter everyone will love.
An amuse-bouche should be a small bite that wakes up the palate. This version, with cold-smoked salmon, peppery arugula oil and a touch of wasabi, does exactly that. It looks stunning on a little spoon and tastes even better. If you don’t have amuse-bouche spoons, a small piece of Melba toast works perfectly as an edible “spoon” and adds a pleasant crunch.
This recipe is quick to assemble and uses just a few high-quality ingredients. Prepare the arugula oil first, then build each bite with salmon, wasabi, a crisp toast and a scattering of thinly sliced pickled onions and sesame seeds.
What you need for Salmon Amuse-Bouche with Arugula
Below are the ingredients for this smoked salmon amuse-bouche. Quantities are shown in the recipe card later in the page.
- Smoked salmon: Cold-smoked salmon, thinly sliced and chopped into small pieces.
- Arugula (rocket): Fresh peppery leaves for the oil.
- Extra virgin olive oil: Use a fruity oil to make the arugula dressing.
- Wasabi paste: For heat — use pure wasabi if you like it spicy or mix half-and-half with mayonnaise for a milder option.
- Pearl/silver onions: Very thin slices of pickled onions for sweet‑and‑sour contrast.
- Sesame seeds: Lightly toasted for a subtle nutty finish.
- Melba toast or crackers: Small crisp toasts to serve as an edible base or “spoon”.
How to prepare the smoked salmon amuse-bouche
Follow these simple steps. A printable recipe card is available further down the page.
- Blend the arugula with the olive oil until smooth to create a bright green arugula oil. Adjust oil to reach a spoonable consistency.
- Finely chop the smoked salmon. Place a small spoonful of arugula oil in the bottom of each amuse-bouche spoon or on the serving plate.
- Top the oil with a small mound of chopped salmon and pipe or dab a tiny amount of wasabi next to it. If serving with children, mix wasabi with mayonnaise to taste.
- Insert half a piece of Melba toast behind the salmon as an edible handle, then finish with wafer-thin slices of pickled onions and a sprinkle of toasted sesame seeds.
Notes and tips
- Because these ingredients are best fresh, assemble the amuse-bouche just before serving rather than preparing in advance.
- If you prefer less heat, mix wasabi half-and-half with mayonnaise and taste before adding to each bite.
- If the arugula oil is too thick, thin it with extra olive oil. Spoon the oil first and then add the salmon so the flavors meld.
If you made this recipe, tag your photos with #byandreajanssen on Instagram — it’s always a joy to see your creations. If you enjoyed the recipe, please leave a rating on the recipe card; feedback helps other home cooks.
For more recipe ideas, check the recipe card below for a printable version and step‑by‑step instructions.
📖 Recipe
RECIPE CARD
15 mins
15 mins
Amuse-Bouche, Entrée, Starter
Asian
6 persons
214 kcal
Ingredients
- 3 pearl onions, small, pickled
- 4 oz. (≈115 g) smoked salmon
- 2 oz. (≈60 g) arugula, washed
- ½ cup extra virgin olive oil
- 1 teaspoon wasabi paste
- 4 small Melba toasts or crackers
- 1 tablespoon toasted sesame seeds
Instructions
Preparation
- Slice the pickled pearl onions very thin.
- Cut the smoked salmon into fine pieces.
Salmon in arugula oil
- Blend the arugula with the olive oil until smooth. Add more oil if needed to reach a spoonable consistency.
- Place about a teaspoon of arugula oil in the bottom of each amuse-bouche spoon or on a small serving plate.
- Top with roughly ½ tablespoon of diced smoked salmon.
- Add a small dollop of wasabi paste beside the salmon. For a milder option, mix wasabi with mayonnaise to taste.
- Break the toast in half and place one half behind the salmon as an edible handle.
- Garnish with thin onion slices and a sprinkle of toasted sesame seeds.
Notes
Wasabi: Use pure wasabi if you like heat; otherwise blend with mayonnaise for children or sensitive palates.
Arugula oil: Spoon the oil first, then add the salmon so the flavors combine.
Storage: Assemble just before serving; ingredients are best fresh.
Nutrition
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