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Ingredients

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Method:

  • Oil (As Required For Deep Frying)
  • 60 G Rice Paper
  • Hellmann's Tangy Mayonnaise 2.5kg 150.0 g
  • Wasabi paste 6.0 g
  • 300 G Mixed Salad Leaves
  • Salmon 667.0 g
  • 150 G Pickled Ginger (Thinly Sliced)
  • AvocadoSliced 400.0 g
  • 600 G Cucumber (Cut Into Balton Sticks)
  • Sesame seedsToasted 50.0 g

Smoked salmon, pickled ginger, avocado and cucumber, sprinkled with sesame seeds, drizzled with wasabi-mayonnaise and served with crispy rice paper. It’s light and sophisticated.

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Preparation

  1. Method:

    • Pre-heat oil in a deep fryer to 180 °C.
    • Deep fry rice paper until rice paper puffs up. Remove from oil and break into 4 to 5 pieces.
    • Mix the Hellmann’s Tangy Mayonnaise and wasabi paste until smooth.
    • Assemble salad leaves onto a serving plate or bowl, followed by smoked salmon trout, pickled ginger, avocado and cucumber. Sprinkle sesame seeds over the salad. Add the crispy rice paper to salad. Drizzle with wasabi-mayonnaise dressing.
    • Serve Knorr Honey & Soy Sauce in a small condiment bowl on the side.
  2. Chef's Tip:

    • Can substitute Hellmann’s Tangy Mayonnaise with Hellmann’s Mediterranean Salad Dressing and spread on bread for a sandwich option.
    • Protein option: Prawns can be used instead of salmon trout.
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