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  • Wonton papers 40.0 x

To serve

  • Eschallot, fried 150.0 g
  • Limes, fresh 5.0 x
  • Micro herbs
  1. Sauce

    • Combine KNORR Lime Powder and 150ml water and whisk to combine.
    • Add sauce to salmon and avocado.
  2. Wontons

    • Deep Fry until golden and crispy.
  3. To serve

    • Layer 1 wonton wrapper on serving plate, top with filling and sauce. Repeat using 3 more wrappers and filling and sauce. Top with extra micro herbs and fried eschallot. Serve with extra sauce and lime wedges.