SALMON AND MANGO EGG ROLLS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 20 mins Serves 4

Cook­ing oil spray, to grease 6 free-range eggs

1 tsp fine salt

2 x 180g bone­less salmon fil­lets Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 Tbsp sesame oil

75g dried rice ver­mi­celli noo­dles 1 ripe mango, peeled and sliced 1 Le­banese cu­cum­ber, seeded

and cut into ba­tons

4 green shal­lots, finely sliced 1 long red chilli, seeded and

cut into fine strips

1 bunch mint leaves

1 bunch Thai basil leaves

2 Tbsp sweet chilli sauce

1 Tbsp light soy sauce

2 tsp fish sauce

Juice of 2 limes

Snow pea salad and mi­cro

herbs, to serve STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Grease and line a small oven tray. Put eggs and salt in a jug and puree with a stick blender. Cover and set aside for 20 min­utes. Ar­range salmon pieces on pre­pared tray, sea­son, driz­zle with sesame oil, then bake for 12-15 min­utes, un­til medium. Set aside to cool.

STEP 2 Put noo­dles in a bowl, cover with boil­ing wa­ter and stand for 5 min­utes. Drain well and trans­fer to a large bowl. Add mango, cu­cum­ber, shal­lots, chilli and herbs, then toss to com­bine. Flake salmon and fold in. Put the sauces and lime juice in small jug, stir to com­bine, then pour over salmon mix­ture.

STEP 3 Grease a crepe pan with cook­ing oil spray, then set over medium heat. Strain egg mix­ture through a fine sieve set over a large jug. Pour some mix­ture into pan, swirling pan to cre­ate a thin cir­cle, cook for 1 minute, then tip onto bak­ing pa­per and al­low to cool. Re­peat with re­main­ing egg mix­ture to make 8 crepes. STEP 4 Place an egg crepe on the chop­ping board and top with a gen­er­ous spoon of the salmon mix­ture. Fold in the edges and roll up. Re­peat with re­main­ing crepes and fill­ing, then serve with snow pea salad and mi­cro herbs.

Salmon and mango egg rolls

Raisin-spiked tiramisu

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