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Perfect and interesting accompaniment for some smoked salmon. I was looking for something green (for colour) to top some dark rye bread with smoked salmon. There was already a herb thingy so didn't want a repeat of that. This fit the bill. It was very hot, but using just a bit it was great. I used sour cream , lime juice instead of lemon, and fresh garlic (just minced half a clove). Very nice balance of hot , tangy, sweet and salty. All proportions are perfect.
I will make this again but next time I will use 2 avocados and a thick Greek yoghurt as I would tend to use this as a dip rather than as a dressing. Very nice. I agree with the crabcake comment - this would be excellent with seafood. Also a great thing to have if you are starting to come down with a cold - that wasabi is guaranteed to clear the sinuses!
A wonderful dressing for our beer battered fish and chips last night. I love wasabi, but didn't want to over-power the fish, so I reduced the wasabi to 1 Australian tablespoon (4 teaspoons). It was perfect for us. I also had no cider vinegar, but as it already had wasabi in it, I went for rice wine vinegar, and sake (about 2 teaspoons) to make it more Japanese style.
Disappointing. Mostly had a "sharp" off-flavor, I guess from the wasabi, or could be from the wine. And I love wasabi. Don't know what went wrong.