Fresh Salmon Rolls with Gambas in Kaidafa Pastry


(For 1 portion)

Fresh salmon salad:

  • 160g of Fresh Salmon
  • ¼ of a cucumber
  • 1 medium carrot
  • Few beans sprout
  • Sakura Cress®
  • Olive oil
  • Salt and pepper
  • Rice Paper

Gambas with thin Taiwan somen noodles or Kadaif pastry:

  • 4 cooked gambas
  • 2 eggs for dipping
  • Plain flour to coat
  • 1 punnet of Sakura Cress®
  • 60 g of somen noodles
  • *Salt and white ground pepper
  • Vegetable oil to fry

For the garlic sauce:

  • Garlic
  • Eggs
  • Water 


Fresh salmon salad:

  • Soak rice paper in water until it changes colour. Cut all the ingredients into julienne. Season with salt and pepper and a drizzle of olive oil.
  • Take all ingredients and wrap into the roll with the rice paper. Cut in half and sear in a pan. 

Gambas with thin Taiwan somen noodles or Kadaif pastry:

  • Dip the cooked gambas into the egg wash. Roll into the flour with chopped Sakura Cress® and seasoning. Dip again in the eggs and roll into the somen noodles.
  • Fry at 180ºC in vegetable oil.

For the garlic sauce:

  • Make a basic mayonnaise based on one egg yolk and add some garlic pulp to it. Season to taste and dilute with a little bit of water.
  • Assemble half a salmon roll with Sakura Cress® and a gamba with some noodles. Serve with garlic sauce and Sakura Cress®.

Recipe: Franck Pontais

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