Wasabi and pickled ginger pack a gentle flavour punch in this elegant seafood dish thats a sure-fire hit with sashimi lovers.
- Combine the creme fraiche and wasabi paste in a small bowl. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge to chill.
- Place the oil in a large deep-frying pan or wok over medium-high heat. Heat to 180°C (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add the wonton wrappers, 1 or 2 at a time, and cook, turning once, for 15 seconds or until light golden brown. Transfer to a plate lined with paper towel. Set aside to cool completely.
- Divide the wonton crisps among serving plates. Top with the wasabi mixture, smoked ocean trout, cucumber, shallot, ginger and nori. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set