Salmon in Rice Paper Wrapper

Ingredients

• 12 sheets of rice paper (22 cm diameter)
• 150 g rice noodles
• 3 spring onions
• 1 ripe Mango
• 250 g fresh salmon fillet, skin removed
• 0.5 bunch dill
• 300 g dark plums
• 70 g brown sugar
• 300 ml red wine vinegar
• 1 tsp freshly grated ginger
• 1 clove garlic, chopped
• a pinch cloves powder
• 0.5 tsp Chili flakes
• a pinch anise powder
• a pinch cinnamon powder
• 1 tbsp dark soy sauce

Instructions

1. 1.

   Dip each rice paper sheet in lukewarm water until soft, remove and lay flat on a kitchen towel; cover with another damp towel until filling.

2. 2.

   Cook noodles according to package instructions, drain, rinse under cold water, let dry and cut into small pieces.

3. 3.

   Wash and trim spring onions, slice thinly. Peel mango, cut flesh away from pit, slice thinly.

4. 4.

   Pat salmon dry, slice thinly with a sharp knife.

5. 5.

   Rinse dill, shake dry, pluck tips.

6. 6.

   To assemble, place rice paper sheets on work surface with one corner pointing down. Lay a few noodles horizontally across the sheet (about 6 cm wide), add mango slices, cover with salmon slices and finish with dill tips. Fold lower edge over filling, then fold right and left edges over (like a letter) and tuck top corners to form a square.

7. 7.

   For sauce, wash plums, halve, remove pits, chop finely. In a pot combine plums, sugar, vinegar, ginger, garlic and spices; bring to boil and simmer until soft. Puree with immersion blender, season with soy sauce, cool.

8. 8.

   Serve sauce on plate, arrange rice paper parcels atop, serve immediately.