Wasabi Salmon Phyllo Fingers With Kiwifruit Dipping Sauce
1/4 cup olive oil or melted butter, divided
1 1/4 pounds salmon fillets, about 600 g.
1 1/2 teaspoons prepared wasabi
8 sheets phyllo pastry
1 tablespoon sesame seeds
4 green kiwifruit, peeled
1/2 teaspoon grated gingerroot
1 teaspoon honey
1 teaspoon sweet chili sauce
1/4 teaspoon salt
Gently heat 1 tablespoon of olive oil in a fry pan and pan fry the salmon fillet
for 2-3 minutes on each side or until they are just cooked. Place the fillets
on a chopping board and spread a little wasabi over each. Cut in finger-sized
strips. Take 1 sheet of phyllo (keep the remaining sheets covered with damp
absorbent paper) and brush with olive oil. Top with another sheet and cut in
3 strips. Place a piece of salmon on one end of a strip of filo and roll up
tucking in the edges. Brush the end with a little more oil to seal. Repeat with
the remaining pastry and salmon. Sprinkle with sesame seeds. Pre-heat the oven
to 400°F (200°C). Place the rolls, seam-side down, on baking trays and
bake for 15 minutes or until golden. To make the dipping sauce, place kiwifruit,
ginger, honey, chili sauce and salt in a food processor. Pulse until roughly
blended. Season to taste with freshly ground black pepper. Pour into a bowl
and serve with hot wasabi salmon.
Serving Size: 16.