Set the bar high with your first bites of the evening. Rolled in black and white sesame seeds, these dim sum-sized starters get a hit of heat from wasabi mayo.
Smoked-salmon bits (left over from a side of smoked salmon after thin slices are made from it) are sold in many fish shops and supermarkets. They are usually a fraction of the cost of sliced smoked salmon and work well in this recipe. Finely chop and add about 1/2 cup (125 mL) to the bread mixture.
Prepare salmon cakes and bake. When cool, place cakes in a container, separating layers with waxed paper. Seal and refrigerate up to a day. Bring to room temperature before serving, or warm, uncovered, in a 350F (180C) oven about 5 min. Make mayo mixture ahead and refrigerate in a sealed container up to 4 days. Spoon onto salmon cakes just before serving.