Over the summer, Regal Salmon challenged New Zealanders to create their own dishes using Regal Maple Smoked Salmon. After much deliberation, Rosie Wells’ Vietnamese bánh xèo filled with Regal Maple Smoked Salmon, seasonal greens and served with a chilli lime mayonnaise came out on top. And we have the winning recipe for you to try right here!
This summer, Regal Salmon challenged New Zealanders to make an original dish with their new Maple Smoked Salmon. The entries were sensational, and they were blown away by the home chefs’ skill, passion, and creativity.
With so many incredible dishes to choose from, they asked Al Brown to help select a winner. After much deliberation, Rosie Wells’ Vietnamese bánh xèo filled with Regal Maple Smoked Salmon, seasonal greens and served with a chilli lime mayonnaise came out on top.
The team at Regal Salmon sampled the bánh xèo and can confirm they are absolutely divine. So grab a pack of Regal Maple Smoked Salmon and try them for yourself today!
Rosie Wells, Auckland
Rosie loves nothing more than to serve up wholesome and delicious meals for her family of 4. From an early age, she learned to appreciate and experiment with simple yet delicious flavours—a philosophy she’s passed on to her daughters. Rosie’s top tip for home chefs is to be confident and creative, and don’t be afraid to improvise.
To check out Rosie’s entries plus all of the other delicious creations that were entered into the competition, check out #regalmaplesmoked on Instagram.
Rosie's Bánh Xèo
Vietnamese sizzling crepês with Regal Maple Smoked Salmon and chilli lime mayo.
Crepe batter (makes 4) (or substitute with ready-made crepes)
1 cup rice flour
3/4 cup unsweetened oat milk
3/4 cup chilled water
1 tbsp turmeric powder or 1/2 crushed fresh turmeric finger
1/2 tsp salt
1 finely chopped medium green chilli
2 tbs pumpkin seeds
12 rocket leaves
1 tbs chopped coriander
1 tsp thyme flowers
4 heads chive blossoms
6 x baby sugar snap peas
3 x sugar snap shoots
2 x cup fennel fronds
200g Regal Double Maple Wood Roasted Salmon
Chilli and lime mayonnaise
1 finely chopped medium red chilli
The juice of 2 limes
The zest of 1 lime
1/4 cup olive oil
1/4 cup mayonnaise
Salt and pepper to taste
Place all crepe ingredients in a bowl and mix until smooth. Pour 1/4 of the mixture into an oiled frying pan on a medium heat. Swirl to thinly coat entire pan. Cook crepe for 1 minute on each side, then allow to cool. Repeat for remainder of mixture.
Place salad ingredients over cooled crepes, add pieces of salmon, then carefully roll up crepes. Cut each into 3 pieces.
Combine the chilli and lime mayonnaise ingredients in a small jar with a lid, then shake, shake, shake! Plate and serve the crepes with the mayonnaise.