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Quick Creamanji Salmon Slivers

Submitted by: Anonymous

Quick appetizer with complex flavor. A touch of smoked wild salmon brings unexpected harmony with bits of Green Anji tea.

Prep Time: 30 min.
Serving Size: about 60 appetizers
  • 5 tsp. dry Green Anji tea leaves
  • 1 c. water
  • 1/4 c. cream cheese, softened
  • 2 tbsp. chopped pecans (about 6 pecan halves)
  • 3 dashes salt
  • fresh spinach
  • 1/4 lb. smoked wild salmon, or less
Steep 5 tsp. of Green Anji tea leaves in 1 c. water (180°F for 3 min.), then infuse. Set tea aside. Chop the infused tea leaves.
In small bowl, mix cream cheese with 2 tbsp. of the tea, until creamy. Add chopped pecans, salt, and 3 tbsp. of the chopped infused tea leaves. Mix well.
Cut a 1" strip from the width of 60 fresh spinach leaves, of similar size. Atop each spinach strip, add a dab of cream cheese mixture. Place a small flake of smoked wild salmon atop each dab. Only use small pieces of salmon, as not to overpower the other flavors.
Serve or refrigerate up to 1 hour.

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