Asian Smoked Salmon and Wasabi Panna Cottas


Looking for something fresh and flavourful? Try these mouthwatering Asian smoked salmon Panna cottas made with wasabi, a pistachio crust, and fresh green asparagus. They are the perfect snack for a fresh summer gathering, paired with a glass of Laborie Rosé!


Serves: 6 – 8
Prep time:  25 min
Set time: 3 hours or overnight

Ingredients for the smoked salmon Panna cottas:

  1. 4 gelatine leaves
  2. 250 ml of thick cream
  3. A handful of chopped coriander and basil leaves 
  4. 250 ml crème fraîche
  5. 50 ml of pink pickled ginger
  6. 15 ml of soya sauce
  7. Juice and rind of 1 lemon
  8. 500 g of smoked salmon or smoked salmon offcuts 
  9. 500 g of blanched fresh asparagus
  10. Fresh rose petals

Directions for making the Panna cottas:

  1. Soak the gelatine leaves in water for about 5 minutes.
  2. Heat the cream gently on medium heat to warm, stirring continuously. Remove from heat – squeeze out the water from the gelatine and melt into the warm cream mixture.
  3. Using a stick blender or a food processor blend the warm cream mixture with fresh herbs, crème fraîche, ginger, soy sauce, lemon juice & rind and the smoked salmon until smooth.
  4. Divide into 6 – 8 panna cotta moulds, chill overnight or for three hours.
  5. Un-mould the Panna cottas by dunking mould into hot water for 2 seconds.

Options for serving your smoked salmon Panna cottas:

Serve with fresh green asparagus, lime-flavoured olive oil, fresh rose petals and salmon ribbons.


Recipe developed by Chef Mynhardt for Laborie


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