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:

  1. To make the wasabi crème fraiche, stir the wasabi into the milk and add to the crème fraiche.
  2. Add the dill.

For the Pickle:

  1. Slice the cucumber into ribbons and slice radishes.
  2. Whisk together vinegar, sugar and salt in a bowl until sugar is dissolved, then add the cucumber and radishes, toss to combine.
  3. Let stand, tossing occasionally, for about 10 minutes.

To Make the Cones:

  1. Dip one rice paper sheet into a bowl of warm water to soften.
  2. Place on a damp board. Cut into quarters.
  3. Place a little salmon, mango slices, a few cucumber ribbons, slices of avocado, some chopped dill and watercress into each quarter of the wrap.
  4. Fold and roll, forming a cone.
  5. Continue with the remaining wraps.
  6. Place on a serving platter and garnish with dill and serve with wasabi crème fraiche.