Crispy Salmon Wrapped in Rice Paper with Feta and marinated mushrooms OLE!

• 400 g skinless salmon fillet
• 4 rice paper sheets
• 1 egg
• 90 g cornflakes
• 150 g feta cheese
• 150 g  marinated mushrooms with carrots and onions OLE!
• 600 g French fries (fresh or frozen)
• Oil for frying or baking

Preparation

1. Cut the salmon into 4 equal portions.
2. Crumble the feta cheese and mix it with finely chopped OLE! Pickled Mushrooms.
3. Soak the rice paper sheets in lukewarm water until soft and pliable.
4. Place a piece of salmon and a portion of the feta and mushroom filling onto each rice paper sheet. Wrap tightly, spring roll style.
5. Coat each roll in beaten egg, then cover with crushed cornflakes.
6. Bake at 200°C (390°F) for about 15 minutes, or fry for 3-4 minutes on each side until golden and crispy.
7. Meanwhile, prepare the French fries using your preferred method.
8. Serve the salmon hot with a portion of fries.

Chef’s Tip

For an even crispier coating, lightly spray the rolls with oil before baking. The rice paper and cornflake crust will become beautifully golden and crunchy while keeping the salmon moist and tender inside.

Serving Suggestion

Serve immediately with fries and a light yogurt or garlic dip. The salty feta and tangy pickled mushrooms perfectly complement the rich flavor of the salmon.