A twist on a festive favourite.


  • for the filling:
  • 3 round rice paper sheets
  • 100 g smoked salmon (sliced into strips)
  • 2 avocados (sliced)
  • 1 mango (peeled and thinly sliced)
  • 1 bunch watercress
  • 1 small bunch dill (chopped)
  • for the pickle:
  • 3 radishes (thinly sliced)
  • 0.5 a cucumber (ribboned)
  • 4 tblsp rice vinegar
  • 2 tblsp sugar
  • 0.5 tsp salt
  • for the wasabi crème fraiche:
  • 120 ml crème fraiche
  • 3 tblsp milk
  • 0.5 tsp wasabi paste (or to taste)
  • 2 tsp chopped dill


  • For the Wasabi Crème Fraiche:
  • To make the wasabi crème fraiche, stir the wasabi into the milk and add to the crème fraiche. Add the dill.
  • For the Pickle:
  • Slice the cucumber into ribbons and slice radishes.
  • Whisk together vinegar, sugar and salt in a bowl until sugar is dissolved, then add the cucumber and radishes, toss to combine. Let stand, tossing occasionally, for about 10 minutes.
  • To Make the Cones:
  • Dip one rice paper sheet into a bowl of warm water to soften. Place on a damp board. Cut into quarters.
  • Place a little salmon, mango slices, a few cucumber ribbons, slices of avocado, some chopped dill and watercress into each quarter of the wrap.
  • Fold and roll, forming a cone.
  • Continue with the remaining wraps.
  • Place on a serving platter and garnish with dill and serve with wasabi crème fraiche.

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