This is a new favourite starter of mine! I just adore the combination of crunchy fried rice paper (which is much more delicate here than in a prawn cracker) and smooth raw fish and the fresh toppings. Such a lovely mouthful with lots of subtle flavours coming together. And it pairs perfectly with a glass or two of bubbles, if you need an excuse to open a bottle.

A note on raw fishÖ Most fish we buy in the supermarkets as fresh have been frozen in transport killing off any bacteria. But if you’re worried ask the people at the fish counter for sushi fish so they know you’re going to eat it raw.

Or, buy a nice piece of salmon and freeze it for 48 hours, and defrost it slowly in the fridge and you won’t even notice it’s been frozen but you know you’re safe from bacteria.

Crispy rice paper with salmon, avocado and spicy mayo, serves 2

2 sheets rice paper 

500 ml neutral oil 

80 g raw salmon

1/4 cucumber, peeled and cut into small triangles 

1/2 avokado, thinly sliced

100 ml mayonnaise, homemade or Hellman’s

1/2-1 tsp gochujang or 1-2 tsp soy sauce

fresh coriander, finely chopped

1/2 red onion, pickled 

Pour oil into a large saucepan, approx 2,5 cm high. Heat it to 180C. Fry one rice paper at the time and let it puff up. It takes approximately 5 seconds. Remove with tongs and drain on kitchen roll. Let the oil cool before you dispose of it. 

Cut the fresh salmon (or freeze it for 48 hrs and slowly defrost it, to kill off any bacteria) in 2 mm thin slices. Mix mayonnaise with gochujang (or soy sauce for a milder flavour). 

Break each puffed up rice paper in approx 5 pieces, most important is that the pieces are big enough to hold the toppings. Start adding the toppings first avocado, then salmon, followed by cucumber and radishes. Pipe or spoon on the mayonnaise (I put it in a small ziplock bag and made a tiny whole in one corner for piping). You can make both mayos and do half and half too. Top with pickled red onions and chopped coriander. Serve with napkins!