Ingredients

¼ cup olive oil or melted butter

600 g (1 lb 3 oz) salmon fillets

1½ teaspoons prepared wasabi

8 sheets filo pastry

1 tablespoon sesame seeds

Dipping Sauce

4 ZESPRI™ GREEN Kiwifruit, peeled

½ teaspoon finely grated root ginger

1 teaspoon runny honey

1 teaspoon sweet chilli sauce

¼ teaspoon salt

Freshly ground black pepper

Preparation

  1. Gently heat 1 tablespoon of olive oil in a fry pan and pan fry the salmon fillet for 2 - 3 minutes on each side or until they are just cooked. Place the fillets on a chopping board and spread a little wasabi over each. Cut in finger sized strips
  2. Take 1 sheet of filo (keep the remaining sheets covered with damp absorbent paper) and brush with olive oil. Top with another sheet and cut in 3 strips
  3. Place a piece of salmon on one end of a strip of filo and roll up locking in the edges. Brush the end with a little more oil to seal. Repeat with the remaining pastry and salmon. Sprinkle with sesame seeds
  4. Pre-heat the oven to 200°C (400°F). Place the rolls - joined end down - on baking trays and bake for 15 minutes or until golden
  5. To make the dipping sauce, place all the ingredients into a food processor. Pulse until roughly blended. Pour into a bowl and serve with hot wasabi salmon