Name: Salmon bites with wasabi mayo, pink roe and deep-fried seaweed
Cook time: 10 min
Yield: 10
Ingredients: oil, for deep-frying; ½ sheet nori (seaweed wrap), cut into fine strips; 2,5ml (½ tsp) wasabi paste; 15ml (1 tbsp) good-quality mayonnaise; 160g fresh Scottish salmon fillet, cut into 10 squares; 50g pink caviar; soy sauce (optional), to serve

TO DRINK: Fryers Cove Bamboes Bay Sauvignon Blanc 2008, fresh and savoury with a subtle green-pepper nose and a minerality to complement salmon.

Print Recipe

Salmon bites with wasabi mayo, pink roe and deep-fried seaweed

Serves: 10

Cooking Time: 10 mins

Ingredients

oil, for deep-frying
½ sheet nori (seaweed wrap), cut into fine strips
2,5ml (½ tsp) wasabi paste
15ml (1 tbsp) good-quality mayonnaise
160g fresh Scottish salmon fillet, cut into 10 squares
50g pink caviar
soy sauce (optional), to serve

Instructions

Heat the oil in a frying pan until very hot and deep-fry the nori strips until crispy, about 30 seconds. Drain on paper towel.

Mix the wasabi with the mayonnaise and place a spoonful on each square of salmon. Top with nori strips and a dollop of caviar and serve with soy sauce on the side.

Salmon bites with wasabi mayo, pink roe and deep-fried seaweed

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Salmon bites with wasabi mayo, pink roe and deep-fried seaweed

Ingredients

Instructions

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