Salmon Rice Paper Rolls

Rice Paper Rolls

Vietnamese Rice Paper Rolls

As you know I recently received a lovely box of goodies for the team at Huon Aquaculture to partake in their Huon Blogger Challenge. The Huon Blogger Challanage brings together 30 Australian Food Bloggers with the challenge for them to create and post a versatile, year-round recipe using Huon Reserve Selection. Lucky me!!

Which I sat pondering (and I won’t lie munching on some delicious salmon straight from the packet) I got to thinking about rice paper rolls – this healthy snack is the perfect weekend treat, fresh weeknight dinner, stylish finger food for guests or great for the kid’s lunch-boxes as an exciting alternative sandwiches. It’s also helpful to have a quick and delicious finger food recipe up your sleeve for when unexpected friends and family do the much feared ‘drop-in’. With Australia’s mild winters and the current craze of Vietnamese cuisine a refreshing rice paper is always a crowd pleaser. So plate up this bad boy and  you’ve got yourself a little celebration on a plate!

Ingredients – Rice Paper Rolls

  •  10 rice paper wrappers – there is over this amount in a standard packet
  •  250g of Huon Reserve Selection Hot Smoked Ocean Trout
  • 5 fresh, cooked Australian prawns – peeled and halved length ways
  • 3 carrots – cut into long, thin batons
  • 1 cucumber – cut into long, thin batons
  • 1 avocado – cut into long, thin batons
  • 20 sprigs of coriander
  • 10 shoots of green shallot
  • 100g rice paper noodles – cooked as per packet instructions

Ingredients – Thai Style Peanut Dipping Sauce

  • 2 tsp organic crunchy peanut butter
  • 2 tbs of sweet chilli sauce
  • 2 tbs of rice wine vinegar
  • 1/2 tsp of sesame oil
  • 1 tsp of fish sauce
  • 1/2 tsp of honey
  • the juice of half a lime

Method

  1. Fill a large flat bowl with hot water, I like to use my quiche dish, and place the rice paper wrappers in the water one at a time for about 30 seconds or until soft and pliable. Don’t leave for too long or the wrapper may tear.
  2. Place rice paper wrapper on a damp tea towel – the dampness is essential so the wrapper doesn’t stick. Top alternating wrapper with Huon Reserve Selection Hot Smoked Ocean Trout and 3 of the prawn halves. Top with coriander and add a little of the cucumber, carrot, avocado and a sprig of green shallot. Fold in sides, one end and roll up firmly to enclose filling. Place onto a plate and loosely cover with a another damp tea towel, repeat to make 10 rice-paper rolls.
  3. Meanwhile, to make the Thai Style Peanut Dipping Sauce add all ingredients to a small sauce dish and mix until well combined.
  4. Place rice paper rolls onto a large serving plate and serve with Thai Style Peanut Dipping Sauce.

Enjoy!

Salmon, Asparagus and Leek Quiche

Honey Cured Salmon, Leek and Asparagus Quiche

Salmon, Asparagus and Leek Quiche

Anyone who knows me they will know that my favourite foods are: salmon, soft cheese, cured meats, whole egg mayonnaise, pasta and dark chocolate. sending myself to an early grave. So you can imagine my utter joy and elation when I opened my inbox to find an email from the lovely team (and I mean A+ customer care) at Huon Aquaculture asking me to take part in a blogger challenge.

After I finished jumping up and down, I gratefully accepted, perused their new Reserve Range of hot smoked products online, selected some delicious treats for them to smoke to order and me sent to me. I must admit, as I live in regional NSW I was mildly fearful that the I wouldn’t be on the delivery route BUT never fear – they deliver Australia wide! The day I placed my order I received a lovely phone call letting me know that my salmon had entered the smoker, the date for dispatch and the date on delivery. I did mention the A+ customer service right!

On the day my salmon arrived (I may or may not have been waiting by the door) I was greeted with a beautiful box, packed with still-frozen ice bricks and brimming with salmon. No fish puns intended. After packing them away in the fridge and admiring my lovely wooden serving board, I cracked open the DELICIOUS and it was seriously good, Reserve Selection Smoked Salmon Gourmet Pate, while I pondered recipes to create.

Ingredients

  • 1 quantity of shortcrust pastry – homemade if you have time or store bought
  • 250g Huon Aquaculture Reserve Selection Hot Smoked Salmon, Honey Cured -skin removed and broken into small chunks
  • 1 bunch of asparagus – ends trimmed
  • 1 leek – green leaves discarded and white part finely sliced into thin rounds
  • 2 tsp of good quality wholegrain mustard
  • 1 bunch of dill
  • 1 tbs of olive oil
  • 1/2 tsp of raw sugar
  • 6 eggs – lightly whisked with a dash of milk – you can add cream instead if you’d prefer
  • Salad greens, lemon wedges and cream cheese to serve

Method

  1. Butter a quiche pan, line with shortcrust pastry, refrigerate for 30 minutes, line with baking paper, add baking beads and bake blind at 180C for 20 minutes, remove baking beads and return to over for a further  10 minutes to brown.
  2. Meanwhile, heat olive oil in a large pan over a medium heat. Add leek and sugar and stir until leek begins to wilt and is translucent. Add the salmon and asparagus and allow to heat through for five minutes.
  3. Remove pastry from oven and allow to sit, coarsely chopped half the bunch of dill and mix into the salmon mix. Spread the wholegrain mustard over the pastry base, top with the salmon mix and cover with egg mix.
  4. Return to oven for 40 minutes or until just set and golden brown. Serve with a side salad of mixed leave + Spanish onion, lemon wedges and a dollop of cream cheese.

Enjoy! #huonsalmon