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Atlantic salmon mille feuille - (serves
6 as an entrée or light lunch)
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Ingredients:
12 thin slices of Atlantic salmon, about 10
x 5 cm
6 thin slices smoked Atlantic salmon
12 wonton wrappers, cut in half to form triangles
oil for deep frying
100 ml home made mayonnaise
1 tablespoon soy sauce
2 tablespoons wasabi, made into a paste
For serving:
cut mustard cress
30 g pickled ginger
Japanese soy sauce
50 g julienne red capsicum
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Method:
Deep fry the won ton wrappers until golden brown and crisp. Drain
and cool.
Mix the mayonnaise, soy sauce and wasabi thoroughly to make a very
hot, olive green paste.
Cut the fish into sashimi slices (or ask the fishmonger to do this).
Spread the wasabi mayonnaise sparingly on one side of each wonton.
To assemble mille feuille, place one won ton, mayonnaise side up,
on a plate, cover with a slice of the fresh salmon and a light sprinkling
of the capsicum and mustard cress garnish.
Add another won ton, leaving 1/3 of salmon showing, like a stepped
sandwich.
Add a slice of smoked salmon, sprinkle with the garnish, add another
won ton, again leaving 1/3 of the salmon showing.
Add a slice of fresh salmon and garnish, and place the last wonton
on top, mayonnaise side down.
Repeat with remaining ingredients to make 6 mille feuille.
To serve, sprinkle with a little cut mustard cress and place 4-5
slices of pickled ginger in one corner of the plate.
Serve with a small bowl of soy sauce.
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