You can whip this appetizer up before you can say ‘Kanpai!’
makes 24 mini-rolls
8 ounces of cold smoked salmon lox
4 ounces quality cream cheese
1 tablespoon fresh ginger, peeled and finely grated
1/2 teaspoon lemongrass, peeled and finely grated
caviar, tobiko, wasabi paste, sriracha‘ for garnish
If necessary, cut the lox into smaller pieces about 1 1/2 inches wide by 4 inches long or smaller if preferred. In a bowl combine ginger, lemongrass and cream cheese until completely blended. You may want the cream cheese to be closer to room temperature for easier blending. Spread approximately 1 teaspoon of the filling on each lox piece, leaving a small border so the filling doesn’t ooze out when rolled. Top with a garnish.