Rick Stein’s filo tartlets with raw salmon, wasabi cream and capers

“I do think that cold canapés need plenty of what I can only describe as oomph and the oomph in this case comes from wasabi and white miso,” says TV chef Rick Stein.

“My son Jack has introduced me to the glory of Japanese fermented soybeans in all their different guises and white miso is perfect for these tartlets as it is pale. I recommend looking out for large filo sheets, such as the Theos brand which is available in supermarkets and online.”

Filo tartlets with raw salmon, wasabi cream and capers

Ingredients
(Makes 24)

2 large sheets of filo pastry (about 45 x 25cm)
30g butter, melted
150ml double cream
1½tsp white miso paste
1–2tbsp wasabi
80–90g raw salmon fillet, skinned and pin-boned
24 capers
Sea salt

Method

1. Preheat the oven to 180°C/Fan 160°C. You’ll need a 24-hole mini muffin tin.

2. Lay a sheet of filo on a board, brush it with butter, then cut the pastry into 5cm squares. Place a square into each of the 24 holes in the tin, pushing it down well. Repeat with the second sheet of filo, this time placing the squares in the tin at right angles to the first squares to create attractive star shapes.

3. Bake for 5–6 minutes until crisp and golden brown, then leave to cool. You can store the baked cases for up to 24 hours in an airtight tin.

4. For the wasabi cream, whip the cream very lightly until it is only just beginning to hold its shape – it will thicken when you stir in the seasoning. Fold in the miso paste, add a tablespoon of wasabi and taste, then add more wasabi according to your heat preference. Set aside.

5. About 30 minutes (or less) before serving, cut the salmon into small pieces. Spoon or pipe a teaspoon of the cream into each filo cup, then top with a piece of salmon, a caper and a sprinkle of sea salt.

Rick Stein’s Christmas – Recipes, Memories & Stories for the Festive Season (£28, BBC Books) Photography by James Murphy. Available now.