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Crisp Gow Gees with Baked Salmon and Wasabi Cream
(Serves 4)
Ingredients
3 x 200g salmon fillets, bones removed
½ tblsp olive oil
Sea salt
Freshly ground black pepper
500ml vegetable oil
8 gow gee wrappers
120ml cream
2 tsps wasabi paste
Juice of ½ a lemon
200g fresh rocket leaves
½ Spanish onion, finely sliced
¼ cup fresh dill sprigs
1 tblsp pickled ginger
Fresh lemon wedges to serve
Method
Preheat your oven to 180°C.
Brush the salmon fillets with olive oil and season with salt and pepper. Place on a lightly greased paper-lined baking tray and place in the oven for about 7 to 8 minutes, ensuring the salmon is not cooked through completely. Remove and set aside.
Pour the vegetable oil into an electric fryer and allow to become quite hot - be very careful if using a saucepan. Place the gow gees into the oil and fry until crisp - put about 40 seconds. Place on absorbent kitchen paper.
To make wasabi cream, pour the cream into a small bowl and add the wasabi, lemon juice, salt and pepper. Lightly whisk together until light and velvety and set aside.
In a large bowl, place the rocket, onion, dill and pickled ginger. Gently flake the salmon into bite-sized pieces and add to the salad. Combine well.
Place a gow gee in the centre of each of 4 plates and top with a generous serving of salmon salad. Spoon over wasabi cream and place another gow gee on top. Serve with additional wasabi cream and fresh lemon wedges. | 
