Seared sesame salmon rolls

By polloazul

Ingredients

• 500 grams salmon fillet
• rice paper sheets
• warm water
• 4 tablespoons sesame seeds
• olive oil
• 1/2 cup mayonnaise
• 1/2 teaspoon wasabi paste (or to taste)
• juice of half a lemon
• tablespoon pickled ginger
• sea slat flakes

Preparation

Step 1

Slice the salmon into equal pieces about the size and shape of your index finger and set the fish aside while you prepare the remaining ingredients.

Fill a large flat bowl with warm water and soak one of the rice paper sheets in the water for about 30 seconds until it starts to soften.
Remove the rice paper from the water and carefully lay out on your bench.

Take two of the fingers of salmon and place them end to end across the middle of the rice paper sheet. The fish should just peep over the edges of the rice paper.

Fold the rice paper over the fish and continue rolling to form a long spring roll.

Cut the roll in half where the fish pieces meet.

Press the edge where the rice paper joins into sesame seeds and place the roll sesame side down on a plate. Set aside until you have completed this process with the rest of the fish.

Mix the mayonnaise, wasabi and lemon juice until well combined. Finely dice the pickled ginger.

Heat olive oil in a frying pan over high heat.

Fry the salmon rolls sesame seeds down for about 60 seconds, or until the seeds are just starting to brown. Remove from the heat and serve straight away with a dollop of mayonnaise, a sprinkling of the pickled ginger.

For a posh canape cut each roll in half again and serve with the mayonnaise and ginger on a Chinese soup spoon.