Smoked Salmon Hors d’Oeuvres – Aoraki Salmon – Oak Smoked Fresh Water King Salmon

Ingredients

• 15-25 grams of Aoraki Hot or cold Smoked Salmon per hors d’oeuvre
• 4 shiso leaves (substitute with basil leaves)
• 4 sheets of nori
• Cooked short or medium grain rice
• 4 thin slices of lotus roots
• 1 tbs of soft flour + 3 tbs cold sparkling water + Salt for tempura batter
• 1 tbs of flour + 1 cup of rice + bran oil + 1 tbs of peanut oil for frying