Smoked Salmon Tartare with Ginger and Sesame

• 2 tablespoons fresh lemon juice
• 1 teaspoon wasabi powder
• 6 ounces sliced smoked salmon (not lox), finely chopped
• 1/4 cup finely diced seeded peeled English hothouse cucumber
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced green onion
• 1 tablespoon toasted sesame seeds
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 teaspoon oriental sesame oil
• 2 8x1 1/2-inch strips dried nori (cut from one 8x8-inch sheet)
• Water crackers or Japanese rice crackers

1. Stir lemon juice and wasabi powder in medium bowl to blend.
2. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil.
3. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter.
4. Moisten ends of nori strips.
5. Wrap nori strips snugly around sides of patty, pressing ends together to seal.
6. Place salmon tartare on platter.
7. (Can be made 4 hours ahead.
8. Cover; refrigerate.)
9. Surround with crackers.

lemon juice, wasabi powder, salmon, hothouse cucumber, fresh cilantro, green onion, sesame seeds, ginger, sesame oil, water

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-tartare-with-ginger-and-sesame-102167 (may not work)