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WASABI
SALMON FILO FINGERS WITH KIWIFRUIT DIPPING SAUCE 
INGREDIENTS:
1/4 cup
olive oil or melted butter
1 lb 3 oz (600g) fresh salmon fillet
1-1/2 tsp prepared wasabi
8 sheets frozen filo pastry
1 tbsp sesame seeds
For Dipping Sauce
4 ZESPRI® GREEN Kiwifruit
1/2 tsp finely grated ginger root
1 tsp honey
1 tsp sweet chili sauce
1/4 tsp salt
Freshly ground black pepper, to taste
METHOD:
- Gently heat 1 tbsp of the olive oil in a frying
pan and cook the salmon for 2-3 minutes on each side or
until just cooked. Place the fillets on a chopping board
and spread a little wasabi over each. Cut in finger sized
strips.
- Take 1 sheet of filo dough (keep the remaining sheets
covered with damp absorbent paper) and brush with olive
oil. Top with another sheet and cut into 3-inch strips.
- Place a piece of salmon on one end of a strip of filo
and roll up tucking in the edges. Brush the end with
a little more oil to seal. Repeat with the remaining
pastry
and salmon. Sprinkle with sesame seeds.
- Pre-heat
the oven to 400°F (200°C). Place the
rolls, joined end down, on baking trays and bake
for 15 minutes
or until golden.
- To make the dipping sauce, slice kiwifruit into
halves and spoon chunks out into a food processor.
Add all remaining
ingredients, and pulse until roughly blended.
Pour into a bowl and serve with the hot wasabi salmon.
Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 16 servings
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