• Brick Pastry 20.0 pc
  • Maple Syrup 50.0 g

Seabass Rilette

Dashi Mayonnaise


  • Edible Potato Flakes To Garnish
  • Beetroot Crumble 50.0 g
  • Red Garnet Cress 2.0 g
  • Coriander Cress 2.0 g

At first glance, these tapas bear a striking resemblance to spring rolls. But the moment your diners pop these in their mouths, they'll be hit by a kaleidoscope of tastes and flavours—from the seabass rilette to the special dashi mayonnaise.



  1. Cigar

    • Brush maple syrup on brick pastry.
    • Combine two pieces and trim to desired size.
    • Use a cylinder tube mould and bake at 150°C for 5 mins.
    • Remove from mould and cool.
  2. Seabass Rilette

    • Combine all ingredients together.
    • Transfer to piping bag.
    • Pipe into cigar brick pastry and coat with beetroot crumble.
  3. Dashi Mayonnaise

    • Combine water, dashi, bonito flakes, salt, sugar and white pepper powder and bring to a gentle boil for 30 seconds.
    • Set aside to cool.
    • Fold in Best Foods Real Mayonnaise with Knorr Concentrated Chicken Stock and transfer to piping bag.
  4. Garnish

    • Pipe dashi mayonnaise onto cigar.
    • Garnish with red garnet cress and coriander cress.