Wasabi Salmon Fingers with Dipping Sauce
Serves: 16
Ingredients
- ¼ cup olive oil or melted butter
- 600 g (1 lb 3 oz) salmon fillets
- 1½ teaspoons prepared wasabi
- 8 sheets filo pastry
- 1 tablespoon sesame seeds
Dipping Sauce
- 4 ZESPRI® GREEN Kiwifruit, peeled
- ½ teaspoon finely grated root ginger
- 1 teaspoon runny honey
- 1 teaspoon sweet chilli sauce
- ¼ teaspoon salt
- Freshly ground black pepper
Directions
1. Gently heat 1 tablespoon of olive oil in a fry pan and pan fry the salmon fillet for 2 – 3 minutes on each side or until they are just cooked. Place the fillets on a chopping board and spread a little wasabi over each. Cut in finger sized strips
2. Take 1 sheet of filo (keep the remaining sheets covered with damp absorbent paper) and brush with olive oil. Top with another sheet and cut in 3 strips
3. Place a piece of salmon on one end of a strip of filo and roll up locking in the edges. Brush the end with a little more oil to seal. Repeat with the remaining pastry and salmon. Sprinkle with sesame seeds
4. Pre-heat the oven to 200°C (400°F). Place the rolls – joined end down – on baking trays and bake for 15 minutes or until golden
5. To make the dipping sauce, place all the ingredients into a food processor. Pulse until roughly blended. Pour into a bowl and serve with hot wasabi salmon