These bites are suitable as finger food, at a flying dinner, for a cold buffet or even as an amuse gueule, as they are easy to prepare, look decorative and taste great. We prepared the avocado wasabi cream with hemp seed oil as well as CBD full spectrum hemp oil, of course the CBD hemp oil can also be replaced by THC oil, but we also decided on a product with intensive hemp aroma because of the taste enrichment. The oil we use has a CBD content of 10% .
- 1 package (270 g) Fresh butter puff pastry 42 x 24 cm).
- 1 egg yolk (size M)
- 1 clove of garlic
- 1 avocado soft (about 200 g)
- 2 tsp. lemon juice
- 1 tbsp. hemp seed oil
- 2 tbsp. whole milk yogurt
- 2 tsp wasabi (glass)
- 1,5 ml 10% CBD hemp oil
- Cannabis seasoning salt (or mountain salt)
- 15g coarse salt x 1g cannabis flower
- Brown raw cane sugar
- 1 small bunch of arugula
- 125 g smoked sockeye wild salmon
- decoration of your choice
The puff pastry is taken out of the refrigerator a few minutes before use and left to rest. This is important, otherwise the dough will break easily. The unrolled dough is cut lengthwise into three equal strips, from each of which 9 equal pieces are cut. Half of the strips are now coated with water and covered with one dry strip each – at the end there should be one strip left, which can be used for other purposes or baked in one layer as a test strip. Whisk the egg yolk with 2 tablespoons of cream until smooth. Brush the strips with the egg yolk and place them on a baking tray lined with baking paper. Bake the strips in a preheated oven (E-Herd 200 °C convection oven 175 °C) for 8-10 minutes until golden brown, remove and let cool.
In the meantime, remove the flesh from the avocado, peel and finely dice the garlic and mix evenly together with lemon juice and hemp seed oil. For this purpose, a fork is ideal to obtain an evenly homogeneous mass. If you have a large mortar and like it a little finer, you can also process the cream excellently in it. Then yogurt, wasabi and CBD hemp oil are evenly mixed into the mass and seasoned with (cannabis spice) salt, pepper and cane sugar.
Now clean, wash and drain the arugula and cut the salmon into strips. Spread the cooled puff pastry slices with avocado cream, top with arugula and salmon.
For decoration, we opted for both yuzu and wasabi sesame seeds, as well as a more sophisticated version with Siberian sturgeon caviar.