Huon Salmon Lollypops

- Preparation:
- 25 Minutes
- Cooking:
- 10 Minutes
- Serves:
- 20
Ingredients
- 500g Fresh Huon Salmon - skinned and boned
- 2 Spring onions
- 1/2 White onion - minced
- 1 Garlic Clove - minced
- 1 tbsp Olive Oil
- 2 tbsp Lemon juice
- 1 tbsp Soy Sauce
- 1/4 tsp Ginger - minced
- 100g Japanese (kewpie) mayonnaise
- 150g Crispy Shallots
- 2tbsp Wasabi paste (or Freshly grated if you can get it)
Method
-
1
To make the dressing combine, white onion, garlic, olive oil, lemon juice, soy sauce, ginger and 30ml of chilly water into a bowl. Mix all ingredients and have a taste. The flavour should be tart and a little salty. Let the mixture sit for 30 minutes then taste again.
-
2
Slice Huon Salmon into sushi size pieces (quite thin) and marinate in mixture for 5 minutes.
-
3
Once marinated remove from dressing and using a small bamboo skewer, wrap the fish around skewer to resemble a lollypop.
-
4
Squeeze some wasabi mayo on top, garnish with crispy fried shallots and spring onions. For a great looking centre piece, serve lollypops on banana leaves.
Huon Salmon Lollypops