Huon Salmon Lollypops

Huon Salmon Lollypops
25 Minutes
10 Minutes


  • 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)


  1. 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. 2

    Slice Huon Salmon into sushi size pieces (quite thin) and marinate in mixture for 5 minutes.

  3. 3

    Once marinated remove from dressing and using a small bamboo skewer, wrap the fish around skewer to resemble a lollypop.

  4. 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.