Delicious Fish Dish for Good Friday

Salmon 2

 

 

With the Easter long weekend almost upon us again, all talk at LJ HQ has turned to food (as per usual). Amidst the chocolate, chocolate and more chocolate that will inevitably be consumed over the four day feast (check out some of our favourite healthy chocolate recipes here), there’s Good Friday, a day we traditionally tuck into fish. But if you simply can’t stand queuing up at your local fish and chip shop, then why not try our super simple Tea Smoked Salmon Cold Rolls? They’re light, they’re fresh, and above all else, darn, downright delicious! 

 

 

Tea smoked salmon cold rolls with coconut vinegar dipping sauce

 

 

salmon rolls

 

Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes

 

Tea smoked salmon:

 

Ingredients:

 

  • 2 fillets of fresh salmon
  • ½ cup white rice
  • 3 tablespoons black tea leaves
  • 1 cinnamon stick
  • 1 star anise

 

Rice paper rolls

 

Ingredients:

 

  • 8 rice paper sheets
  • 1 avocado
  • ¼ cup cashews
  • 2 tablespoons mint
  • 2 tablespoons coriander

 

Coconut vinegar ginger+ lime dipping sauce

 

Ingredients:

  • 3 tablespoons coconut milk
  • Zest of a lime
  • 1 teaspoon grated ginger
  • 1 teaspoon maple syrup
  • 1 teaspoon coconut vinegar

 

Method:

 

To smoke salmon: Line a wok with alfoil, leaving 3 cm of foil excess all the way around. Place fish on an oiled wired rack over tea and rice mixture (making sure its not in contact with fish). Place lid on top and seal with alfoil to prevent smoke coming out (and filling your house!). Place wok on stovetop and heat rice on high for 4-6 minutes. Turn to medium heat for another 10 minutes. Turn off, leave lid on, and let rest for 15 minutes to allow smoke to infuse salmon.

 

To make rice paper rolls: Roast cashews for 5 minutes in oven at 180C. Dice avocado and shred mint and coriander. Place rice paper rolls into water (a place with shallow water works well) for 10 seconds then transfer to a damp towel. Place lettuce, cashews, mint and avocado in middle third of rice paper, 10 cm from bottom. Flake salmon and place ¼ cup on top of avocado. Fold in bottom, then sides, and roll up into tight roll.

 

To Make dressing: Combine coconut vinegar dressing ingredients in a bowl, mix well. Serve with salmon rice paper rolls.

 

What’s your go-to fish dish for Good Friday? 

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