Hosting Plates
Crispy Salmon Rice Paper Dumplings
Crispy rice paper parcels filled with salmon, herbs and cottage cheese, served with a creamy peanut-lime sauce.
Serves
2 to 3
Prep
25 mins
Cook
30 mins
Ingredients
Salmon filling
• 500 g wild salmon
• 2 spring onions, diced
• 1 garlic clove, finely chopped
• 10 g ginger, finely chopped
• Small bunch coriander, finely chopped
• 2 tsp soy sauce
• Splash of extra virgin olive oil
• 150 g cottage cheese
To roll & coat
• Pack of rice paper rolls
• 1 tsp avocado oil or spray oil
• Black and white sesame seeds, for coating
Peanut sauce
• 1 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp soy sauce
• Juice of 1/2 lime
• 2 tbsp milk of choice (coconut works well)
• 1 to 2 tsp sriracha
Method
1. Bake or air fry the salmon for about 10 minutes, then flake and mix with the cottage cheese, spring onions, garlic, ginger, coriander, soy sauce, olive oil and a pinch of salt.
2. Fill a shallow tray with warm water. Soak one rice paper roll for about 30 seconds until pliable but not too soft.
3. Lay it on a damp board, add a heaped tablespoon of filling, then roll tightly into a parcel. Repeat until all the filling is used.
4. Lightly spray each parcel with avocado oil, then coat with black and white sesame seeds.
5. Air fry at 200 C for 18 to 20 minutes until deep golden and crispy.
6. Blend all peanut sauce ingredients until smooth and serve alongside. If preferred, use Japanese mayo mixed with sriracha as a shortcut dip.
Good For You Note
Salmon provides protein and omega-3 fats, while herbs, ginger and garlic bring freshness and digestive support. Pairing the filling with cottage cheese adds extra protein and makes these more satisfying than a standard snack plate.