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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Miso Salmon & Lime Wraps
Handmade in our kitchen with miso-infused smoked salmon, honey, ginger & lime.
Preparation time: Ready to devour in 15 minutes!
Cuisine Type: Canapés
Cooking the perfect wrap:
1. Heat oven to 200ºC (180ºC if it?s fan-assisted) or gas mark 6 (unless you know your oven better...).
2. Unwrap the canapés, put them on a baking tray lined with parchment paper & slide into the middle of the oven.
3. Leave them until a pale golden colour (8-10 minutes, say).
4. Check canapés are piping hot throughout and serve them up.
Please don't reheat once cooked.
Ingredients:
Fresh salmon (38%)
Miso soup (6%)
Red chilli
Fresh ginger
Egg yolk
Wraps
Chilli Sauce
Fresh coriander
Lime leaves
Paprika
Smoked salmon (16%)
Honey (3%)
Mirin
Sunflower oil
Wraps contain: wheat flour, water, vegetable oil, salt.
Miso salmon soup contains: water, red & white miso (with soya & barley), salt, sugar, yeast extract, garlic puree, alcohol, bouillon (with salt, wheat dextrose, spices, parsley), ginger puree, cornflour, hot chilli powder.
Chilli sauce contains: water, sugar, red chilli, garlic, salt, modified tapioca starch, acetic acid.
The bones have been removed from the salmon, but please watch out just in case we’ve missed one.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: yes
gluten: yes
sesame: no
celery: no
eggs: yes
nuts: no
shellfish: no
Miso is a potent purveyor of umami, a flavour profile that was only identified in 1908.
