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Smoked ocean trout with wonton crisps and wasabi creme fraiche
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Sashimi lovers will adore this elegant seafood dish infused with the perfect balance of wasabi and pickled ginger.
Ingredients:
  • 200g (3/4 cup) creme fraiche or sour cream
  • 1/2 tsp wasabi paste
  • 750ml (3 cups) 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
  • 40.00 ml pickled ginger
  • 1/2 nori sheet, cut into thin strips
Instructions:
  • Mix the creme fraiche and wasabi paste in a small bowl, season with salt and pepper to taste. Cover with plastic wrap and refrigerate to chill.
  • Heat oil in a large deep-frying pan or wok over medium-high heat until it reaches 180°C (test by frying a cube of bread until golden brown in 15 seconds). Fry wonton wrappers, one or two at a time, flipping once, for 15 seconds or until light golden brown. Drain on a paper towel-lined plate and let cool.
  • Arrange the wonton crisps on serving plates. Spoon the zesty wasabi mixture over the crisps, then layer with delicate smoked ocean trout, fresh cucumber slices, diced shallot, fragrant ginger, and savory nori. Serve promptly for the ultimate experience.

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