Smoked Salmon Pillows
Creamy salmon & chive paste enclosed in a crunchy rice wrapper pillow and topped off with delicious caviar.
Ingredients (makes about 12-16 pieces)
6 - 8 Rice Wrappers
1tsp Soy Sauce
150g Emborg Cream Cheese
Fresh Chives
50g Caviar
Fresh Ground Pepper (optional)
Method:
Preheat the oven to 180°c.
Fill a deep dish or skillet with about 2 inches of water and add the soy sauce to it.
Place 2 rice wrappers on top of each other and dip them in the water until they start to soften. Do not let them get too soggy or it will be hard to work with.
Place them on a chopping board and cut the edges creating a square. Then divide the square into quarters. I used a pizza cutter, it’s easier than using a knife.
Place the squares on a non-stick baking dish and place them in the hot oven.
After a while they will puff up nicely, keep cooking them until they start getting brownish. This should take about 10 minutes.
Let them cool off completely once they are ready.
For the filling, chop the salmon into tiny pieces and add it to the cream cheese in a bowl.
Cut the chives using kitchen scissors and add some freshly ground pepper.
Mix well until everything is nice and creamy. Taste it for saltiness. It shouldn’t need since the salmon is salty, but if you prefer you can adjust with some salt.
Place the paste in a piping bag.
Very gently, poke a hole in the rice wrapper pillows with a pointed knife and carefully fill them up with the paste.
Be very gentle as they are really fragile.
Use some caviar to cover the hole and they are ready to serve.
You can prepare the pillows beforehand but fill them not longer than an hour before serving. Otherwise, they will lose their crispiness.
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