TVNZ OnDemand

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David and Betty - Salmon Poke

on Rice Paper Crisp

Prep time: 30 mins    Cook time: 5 mins    Serves: 4


500g sashimi-grade salmon, cut into 1cm cubes

2 spring onions, thinly sliced

1 firm ripe avocado, flesh scooped, cut into 1cm cubes

Peanut oil, to deep-fry

12 small rice paper roundsDressing

2 tbs soy sauce

1 tsp rice wine vinegar

1 tsp sesame oil

1 tsp sesame seeds, toasted

1/2 tsp chilli flakesSriracha Mayonnaise

2 egg yolks

1 tbs lemon juice

1 tbs apple cider vinegar

250ml macadamia oil

2 tsp Dijon mustard

3 tbs sriracha chilli sauce


  1. To make dressing, whisk all ingredients together to combine.
  2. To make mayonnaise, process egg yolks, lemon juice and vinegar in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in mustard and chilli sauce. Season and refrigerate until needed.
  3. Place salmon, onion and avocado in a bowl. Pour over dressing and toss to combine. Refrigerate for 5 minutes to marinate.
  4. Fill a deep-fryer or large saucepan one-third full with peanut oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working with one rice paper round at a time, carefully slide into oil and deep-fry for 30 seconds or until puffed and expanded. Remove with a slotted spoon and drain on paper towel. Repeat with remaining rice paper rounds.
  5. Place crisps on serving plates and top with salmon mixture. Dollop a little mayo on top to serve.