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Salmon-mousse ravioli
Salmon-mousse ravioli
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy Asian-infused salmon ravioli for a unique flavor blend.
Ingredients:
  • 150g sliced smoked salmon
  • 125g cream cheese
  • 40.00 ml horseradish cream
  • Juice of 1/2 lemon
  • 1/2 bunch chives
  • 48 gow gee wrappers*
  • 60ml soy sauce
  • 20.00 ml rice wine vinegar
  • 1/2 carrot, cut into thin shreds
  • 1/4 daikon radish, cut into thin shreds
Instructions:
  • Combine the salmon and cheese in a food processor and blend until creamy.
  • Incorporate horseradish and lemon juice into the mixture, then blend. Finely chop half of the chives and fold them into the mousse.
  • Fill a wok halfway with water and bring to a boil.
  • Bring the water to a rolling boil before adding the ravioli.
  • Swiftly spoon 1 teaspoon of mousse into the center of a wrapper. Moisten the edges with water and layer with another wrapper. Seal by firmly pressing the edges together, ensuring no air bubbles. Trim excess with an 8cm cutter. Use a damp tea towel to cover and proceed with remaining wrappers and mousse. Cook ravioli in batches for 1 minute and 30 seconds until wrapper is cooked. Drain thoroughly using a slotted spoon.
  • Mix soy sauce and vinegar in a small bowl. Finely chop the rest of the chives.
  • Plate ravioli and garnish with carrot, daikon, and chives. Finish with a light drizzle of soy mixture and serve the extra on the side.

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