Torched salmon and apple rice paper rolls

Name: Torched salmon and apple rice paper rolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 250g skinless sashimi-grade salmon, pin-boned, thinly sliced; 2 tsp shichimi togarashi (Japanese ‘seven flavour’ spice mix); 12 x 22cm round rice paper sheets; 12 betel leaves (from Asian grocers); 200g snow peas, blanched, thinly sliced; 1 red apple, thinly sliced; 2 tbs salmon roe, plus extra to serve; 2 tbs yuzu juice (Japanese citrus – from Asian food stores); 1 tbs soy sauce; 1 tbs fish sauce; 1 small red chilli, seeds removed, finely chopped; 1 garlic clove, finely grated; 1 tbs chopped peanuts, plus extra to serve; 1/2 tsp brown sugar

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“There’s a balance between raw and cooked, sweet and sour,” says chef Geoff Lindsay of hatted restaurant Dandelion in Melbourne, which now has a restaurant in Bali as well. He says of the new Bali Dandelion: “There was nothing like it here with that lighter, fresher style as well as being fresh produce driven, which is what Bali’s all about as well... It’s like Vietnamese izakaya-style dining where there’s a lot more protein, grilled stuff and things to nibble on.” This torched salmon rice paper roll is an example of that play.

250g skinless sashimi-grade salmon, pin-boned, thinly sliced
2 tsp shichimi togarashi (Japanese ‘seven flavour’ spice mix)
12 x 22cm round rice paper sheets
12 betel leaves (from Asian grocers)
200g snow peas, blanched, thinly sliced
1 red apple, thinly sliced
2 tbs salmon roe, plus extra to serve

Yuzu dipping sauce

2 tbs yuzu juice (Japanese citrus – from Asian food stores)
1 tbs soy sauce
1 tbs fish sauce
1 small red chilli, seeds removed, finely chopped
1 garlic clove, finely grated
1 tbs chopped peanuts, plus extra to serve
1/2 tsp brown sugar

Method

1.

For the dipping sauce, combine all ingredients in a bowl and set aside.
2.

Place salmon slices on a baking tray and sprinkle with the shichimi togarashi. Using a blowtorch, quickly scorch salmon slices for 10-20 seconds until caramelised. (Alternatively, place the baking tray under an oven grill on high, as close to the grill as possible, for 1 minute or until caramelised.)
3.

Making one roll at a time, soak 1 rice paper sheet in a bowl of warm water for 10 seconds or until pliable, then place on a clean work surface or tea towel. Place a few slices of salmon at the end nearest to you. Top with 1 betel leaf, snow pea, apple and a little salmon roe. Fold in sides, then roll up to enclose. Set aside and repeat to make 12 rolls.
4.

Serve rolls with dipping sauce, extra peanuts and salmon roe.