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Marinated Teriyaki Salmon with Avocado Crème

Ingredients for 10 portions

Per portion: 643 kJ / 154 kcal

  • 300 g salmon (sushi quality)
  • 45 ml Kikkoman Teriyaki Marinade
  • 1 avocado
  • 2 tbsp. mayonnaise
  • 2 tbsp. dairy cream
  • 1/2 mango
  • 20 small, salty shortcrust pastry cases (from the baker) 
  • 2-3 sprigs of chervil


Preparation time: 1h 30 mins

Dab the salmon dry and cut into approx. 7 mm thick slices. Place the salmon in a freezer bag with the Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx. 30-60 minutes.

Halve the avocado, remove the pit and skin, and cut the flesh into large pieces. Blend the avocado, mayonnaise and cream. Peel the mango and cut it into very small cubes.

Drain the salmon, dab dry and cut into very fine cubes. Divide the salmon and mango cubes between the pastry cases, top with avocado crème and garnish with chervil.