2 teaspoons La Chinata paprika, smoky
1/2 cup rice flour
3 cloves garlic, finely chopped
sea salt and freshly ground black pepper
275g packet Regal Salmon Fresh Cuts Stir-fry pieces
1 cup rice bran oil for cooking
3 tablespoons grated horseradish
2 tablespoons white wine vinegar
1 teaspoon English mustard
1 tablespoon caster sugar
To serve, fresh salad leaves, edible flours and wedges of lemon
1. In a clean plastic bag, mix the paprika, rice flour, crushed garlic, and seasonings. Add the salmon pieces, a few at a time to dust evenly with the mixture.
2. Heat the oil in a non-stick frying pan. Drop the pieces of the salmon in the oil and cook quickly for 2-3 minutes, until skin is crispy and salmon is opaque and firm. Drain on absorbent kitchen paper.
3. To make the sauce, whip the cream until it is thick but not puffy. Mix in the horseradish, vinegar, mustard, and sugar. Season to taste. Adjust any of the flavourings to your taste and leave chilled until ready to serve.
4. Serve the salmon bites cold or hot with the horseradish dip and side salad. Accompany with lemon wedges.