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  • SERVINGS 6
  • PREP TIME 15 MIN
  • COOK TIME 15 MIN

INGREDIENTS

  • 1 x filo dough (5 sheets, ± 110 g)
  • 150 g Vegan Zeastar No Salmon Sashimi
  • 125 g wakame
  • 100 g cucumber
  • 1 garlic clove, crushed
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • Wasabi peanuts
  • sesame seeds
  • Baking spray or oil

PREPARATION METHOD

  1. Defrost the filo dough and Vegan Zeastar Zalmon Sashimi.
  2. Preheat the oven to 180 degrees Celsius.
  3. Carefully unfold the filo dough and leave the sheets stacked on top of each other. Cut the stacks of the filo dough into quarters to create 20 equal square pieces.
  4. Coat a muffin tin with baking spray or oil, place 3 pieces of filo dough in each muffin cup and press gently. Fill 6 of the cups in the tin using the filo dough pieces.
  5. Place the muffin tin in the oven. Bake for 10-15 minutes, until golden brown.
  6. In a small bowl, combine the ginger, maple syrup, soy sauce and crushed garlic.
  7. Cut the Zalmon Sashimi into small cubes and combine it with the maple syrup-ginger marinade.
  8. Thinly slice the cucumber using a cheese slicer or grater.
  9. Fill the filo dough cups with the wakame, cucumber and marinated Zalmon tartar. Sprinkle with wasabi peanuts and sesame seeds.
  10. TIP: Sprinkle the wasabi peanuts and sesame seeds just before serving to keep them crispy.
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THIS RECIPE FEATURES

VEGAN ZEASTAR NO SALMON SASHIMI

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