Fresh Salmon Rolls with Gambas in Kaidafa Pastry

(For 1 portion)

Fresh salmon salad:

• 160g of Fresh Salmon
• ¼ of a cucumber
• 1 medium carrot
• Few beans sprout
• Sakura Cress®
• Olive oil
• Salt and pepper
• Rice Paper

Gambas with thin Taiwan somen noodles or Kadaif pastry:

• 4 cooked gambas
• 2 eggs for dipping
• Plain flour to coat
• 1 punnet of Sakura Cress®
• 60 g of somen noodles
• *Salt and white ground pepper
• Vegetable oil to fry

For the garlic sauce:

• Garlic
• Eggs
• Water 

Fresh salmon salad:

• Soak rice paper in water until it changes colour. Cut all the ingredients into julienne. Season with salt and pepper and a drizzle of olive oil.
• Take all ingredients and wrap into the roll with the rice paper. Cut in half and sear in a pan. 

Gambas with thin Taiwan somen noodles or Kadaif pastry:

• Dip the cooked gambas into the egg wash. Roll into the flour with chopped Sakura Cress® and seasoning. Dip again in the eggs and roll into the somen noodles.
• Fry at 180ºC in vegetable oil.

For the garlic sauce:

• Make a basic mayonnaise based on one egg yolk and add some garlic pulp to it. Season to taste and dilute with a little bit of water.
• Assemble half a salmon roll with Sakura Cress® and a gamba with some noodles. Serve with garlic sauce and Sakura Cress®.

Recipe: Franck Pontais