Smoked ocean trout with wonton crisps and wasabi creme fraiche

Wasabi and pickled ginger pack a gentle flavour punch in this elegant seafood dish thats a sure-fire hit with sashimi lovers.

Recipe «Smoked ocean trout with wonton crisps and wasabi creme fraiche» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 200g creme fraiche or sour cream, 1/2 tsp wasabi paste, 750ml vegetable oil, to deep-fry, 8 wonton wrappers, 200g smoked ocean trout slices , 1/2 Lebanese cucumber, thinly sliced lengthways, 2 shallots, ends trimmed, thinly sliced diagonally, 2 tbsp pickled ginger , 1/2 nori sheet, cut into thin strips.

Ingredients:

• 200g creme fraiche or sour cream 
• 1/2 tsp wasabi paste 
• 750ml vegetable oil, to deep-fry 
• 8 wonton wrappers 
• 200g smoked ocean trout slices 
• 1/2 Lebanese cucumber, thinly sliced lengthways 
• 2 shallots, ends trimmed, thinly sliced diagonally 
• 2 tbsp pickled ginger 
• 1/2 nori sheet, cut into thin strips 

Instructions

1. 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.
2. 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.
3. Divide the wonton crisps among serving plates. Top with the wasabi mixture, smoked ocean trout, cucumber, shallot, ginger and nori. Serve immediately.