Wasabi Salmon Fingers in Phyllo With Kiwi Dipping Sauce

A really charming canape which reflects the fusion style of New Zealand cooking.

• Ready In: 30 mins
• Serves: 4
• Yields: 12 canapes

Ingredients

• 1 1⁄3 lbs salmon fillets
• 1⁄4 cup olive oil or 1⁄4 cup  melted butter
• 1 1⁄2 teaspoons wasabi
• 1  tablespoon sesame seeds
• 8  sheets phyllo pastry

• Dipping Sauce

• 4  kiwi fruits
• 1⁄2 teaspoon  finely grated ginger
• 1  teaspoon  mild  chili
•  salt and pepper

Directions

1. Prepare the salmon:.
2. Cook the salmon fillet in the oil or butter in a skillet for about two minutes on each side; the interior should still be rare since the salmon will continue to cook in the oven.
3. Remove the skin.
4. Place the fillet on a work surface and spread with the wasabi.
5. Cut into strips about the size of a finger.
6. Preheat oven to 400°F
7. Lay out a sheet of phyllo pastry flat and brush it with melted butter or oil, cover with another sheet of pastry and brush again, cut into thirds.
8. Place a strip of salmon on the edge of one of the pastry strips, fold over the two sides and roll up, repeat the process for the remaining pieces of salmon.
9. Brush each roll with a little oil or butter, sprinkle with sesame seeds.
10. Bake for 8 to 12 or until the pastry is nicely browned.
11. Serve while warm.
12. Making the sauce:.
13. Peel the kiwis.
14. Place all the ingredients in a blender and puree.
15. Pour into a bowl and serve with the salmon fingers.