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

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

    Serves: 10
    Cooking Time: 10 mins


    • 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



    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.