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Method:

  • Oil (as required for deep frying)
  • 60 g Rice paper
  • Wasabi paste 6 g
  • 300 g Mixed salad leaves
  • Smoked salmon trout (sliced) 667 g
  • 150 g Pickled ginger (thinly sliced)
  • Avocado (sliced) 400 g
  • 600 g Cucumber (cut into balton sticks)
  • Sesame seeds (toasted) 50 g
  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.