Prawn crackers with salmon, salmon roe and nori

Prawn crackers with salmon, salmon roe and nori

By
From
Taste of Australia
Makes
12
Prep
10 mins
Cooking time
5 mins
Photographer
Stuart Scott

This recipe celebrates the beautiful salmon pearls from Yarra Valley Caviar salmon. It can be made with fresh, poached or even smoked salmon.

Ingredients

Quantity Ingredient
oil, for deep-frying
12 prawn crackers
60g creme fraiche or light sour cream
1 teaspoon wasabi
250g skinless, pinboned salmon fillet, raw or poached, diced or flaked
1 small jar of salmon roe
1 small nashi pear, finely diced
dill sprigs or baby mustard cress
toasted nori pieces

Method

  1. Heat the oil in a deep-fryer until hot. Drop in the prawn crackers. They should puff up, expand and rise to the top immediately. Drain well on paper towel.
  2. Combine the yoghurt and wasabi and gently mix through the salmon. Lay the prawn crackers on a serving platter. In the middle of each cracker place about a tablespoon of salmon mixture, a teaspoon of salmon roe, a teaspoon of nashi, some dill or snipped mustard cress and some nori pieces.

Wine

  • This is best matched with a sparkling wine, as the bubbles in the wine reflect the ‘bubbles’ of the salmon roe.

Lyndey’s note

  • Prawn crackers and toasted nori (in both sheet and finely chopped form) are available in the Asian aisle of your supermarket, or in Japanese food stores.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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