Salmon and monkfish spring rolls

Bill Oldfield

Salmon MonkThis week’s recipe isn’t necessarily in-line with our particularly British stance at the restaurant but it’s something I make at home and is surprisingly quick, easy and tasty

I’ve used salmon and monkfish here but, because the fish is chopped up, cheaper fish can be obtained from the fishmonger, so it’s worth experimenting. It also includes soy and Thai fish sauce (or nam pla) as seasoning ingredients. Both contain salt, so go easy – everything in moderation

If you can’t get spring roll wrappers, ready made filo pastry makes a good alternative.

Serves 2 as a starter, light lunch or supper dish

For the spring rolls:

  • 100g of salmon – without bones or skin
  • 100g of monkfish
  • One teaspoon chopped fresh coriander
  • A few leaves of fresh basil – torn
  • One teaspoon dark soy sauce
  • One teaspoon Thai fish sauce (nam pla)
  • Three spring roll wrappers – available…

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