Ingredients
- 500g Atlantic salmon, skin removed
- 3 tablespoons kecap manis
- 150ml crème fraiche
- 2 teaspoons wasabi paste
- 18 wonton skins, deep-fried
- 1 nashi pear
- 100g mustard cress
- 50g pickled ginger, cut into julienne
Method
Cut the salmon into 24 even bite-sized slices. Refrigerate until needed. Whisk together the crème fraiche and wasabi paste until the mixture thickens. Peel the nashi pear and cut into julienne strips.
Lay out 12 of the fried wonton wrappers on a clean work surface, keeping six to one side to use as lids. On each wonton, place two slices of salmon, a strip of pear, a pinch of mustard cress and pickled ginger and a teaspoon of wasabi cream.
Neatly stack two prepared wontons onto six plates, one on top of the other. Complete each stack with a reserved wonton lid. Drizzle a large swirl of sticky soy/kecap manis around the plate.
Peter suggests: Stoney or Lady A (Domaine A) sauvignon blanc. A substantial chardonnay such as Freycinet or Spring Vale.
Karen Goodwin-Roberts
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