Fried rice paper with salmon – A recipe for an easy and delicious appetizer with crispy rice paper and salmon tartare.
Choosing the salmon
Usually, tartar is made from raw meat or fish, but I made this with Norwegian smoked salmon, which is not heat smoked and is not sliced. It is a very real piece of salmon, which you can then cut into thin slices or dice.
You can also use raw salmon; it just needs to have been frozen for a minimum of 24 hours. Feel free to ask your fishmonger.
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Friteret rispapir med laks
Ingredients
Fried rice paper with salmon
200 g salmon, smoked (not heat smoked), diced
1 tbsp. mayonnaise
1 tbsp. sriracha
1 tsp. soy sauce
1 tbsp. sesame seeds
3-4 rice papers
Oil for frying
Extras
A little piece of cucumber, diced
Black sesame seeds (optional)
Approach
Fried rice paper with salmon
Mix the diced salmon with the mayonnaise, sriracha, soy sauce, and sesame seeds. Put it in the fridge.
Cover the bottom of a pan with oil. Heat the oil over a high heat. Put a piece of rice paper in the oil. It will bubble and become crispy. Place it on a plate lined with paper towel so it can soak up the grease. Repeat this with the remaining rice paper. Break the rice paper into pieces.
Place the rice paper on a dish and add the salmon. Garnish with cucumber and black sesame seeds. Serve immediately. Enjoy!
