Appetizer

Hawaiian Ahi Poke with Wasabi Creme Fraiche

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When my friend Ann asked me to cater her husband’s birthday bash she mentioned Poke that she recently had at a local restaurant. We built the menu around this dish.

I had one recipe I had used a few years back but decided to research other recipes a bit more. Many of the dishes on the menu were spicy so I cut the jalapeno the recipe normally called for but added the Wasabi Creme Fraiche. It added a nice creamy kick to the dish.

The key to success on this is to buy sushi quality ahi. I bought mine at Bristol Farms but Santa Monica Seafood or Whole Foods would be two other local sources. Also, I bought mine the morning of the party to ensure the freshness.

I was so happy when Ann tasted and liked the dish. The recipe was a success! Excuse the pictures, I was snapping quickly before serving!

Hawaiian Ahi Poke with Wasabi Creme Fraiche

1 tablespoon vegetable oil
Twelve square wonton wrappers, cut into quarters
10 ounces sashimi quality ahi, cut into 1/8 dice, chilled
3 tablespoons chopped green onions
2-3 tablespoons macademia nuts, toasted and finely chopped
1 1/2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger

For wasabi creme fraiche:
3 T creme fraiche
1 t wasabi powder
2 t hot water

Preheat the oven to 350F.

Brush a baking sheet with the oil. Arrange the wonton squares on the baking sheet. Bake until golden brown, 6 to 8 minutes.

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Mix the ahi, green onions, nuts, soy sauce, sesame oil and ginger together in a medium bowl. Mix well. Do not mix more than one hour in advance.

In a small bowl mix the creme fraiche, wasabi powder and hot water together.

Place 1 teaspoon of the ahi mixture on each wonton square. Place a dollup of the creme fraiche on top and serve. It is very important that the ahi is served very cold.

Make Ahead: The wonton squares can be baked up to 3 days in advance and stored in an airtight container. The Ahi can be diced up to 12 hours in advance and refrigerated.

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