Fish and Avocado Appetizer on Rice Paper

Directions

1. 1

   Step 1

   

   Peel the avocado and remove the pit. Wash and dry the arugula. Prepare tongs, a deep frying pan or saucepan for deep-frying. Line one plate with paper towels to place the fried rice paper on.

2. 2

   Step 2

   

   Dice the lightly salted fish and avocado flesh.

   TipSprinkle the diced avocado with lemon juice to prevent the flesh from browning.

3. 3

   Step 3

   

   Using scissors, cut each sheet of rice paper into 4 equal parts, like a pizza.

4. 4

   Step 4

   

   Pour vegetable oil into the frying pan to a depth of about 1 cm. Heat the oil over medium heat. Hold the rice paper by the edge with kitchen tongs and carefully immerse it in the hot oil. Almost instantly, the paper will start to bubble and curl. While the paper is pliable, give it a shell shape by gently bending it with the tongs. Hold it in the oil for another 5–10 seconds, then place it on paper towels to let the excess oil drain.

   TipThe oil for deep-frying should be well-heated but not smoking.

5. 5

   Step 5

   

   Fill the shells: first place a bed of arugula, then avocado with salmon, and sprinkle with sesame seeds on top.

6. 6

   Step 6

   

   Arrange the appetizer on a serving plate and drizzle with balsamic cream. Serve immediately after assembly so the rice paper shells retain their shape and don't become soft.