recipes

• Between two pieces of baking paper, gently pound fish fillets until “rollable”, about 6mm thickness.
• In a small bowl, whisk together egg and water.
• In a shallow dish, combine cornflakes, salt and pepper.
• Preheat air fryer at 180°C for 3 minutes.
• Spread 1 teaspoon pesto on each fish fillet.
• Tightly and gently roll a fillet from one short end to the other.
• Secure with a toothpick.
• Repeat with each fillet.
• Roll each fillet in egg mixture and coat in cornflake mixture.
• Place fish in lightly greased air fryer basket.
• Drizzle tops with melted butter.
• Cook for 6 minutes.
• Transfer to a serving dish and let rest for 5 minutes.
• Remove toothpicks.
• Serve warm with lime wedges.

• Place ground pork rinds in a shallow dish.
• Roll sardines to coat with ground pork rinds.
• Place coated sardines in air fryer basket lightly greased with olive oil.
• Cook 3 minutes.
• Gently flip sardines and cook an additional 3 minutes.
• Transfer to a medium serving dish and serve warm with romesco sauce.

• Preheat air fryer at 180°C for 3 minutes.
• In a small bowl, combine pork rinds, salt, mustard, lemon juice and butter.
• Press mixture evenly across tops of cod fillets.
• Place cod in air fryer basket lightly greased with olive oil.
• Cook cod for 10 minutes until opaque and flakes easily with a fork.
• Transfer fillets to two medium plates and serve warm.

• In a medium bowl, combine cream cheese, crabmeat, horseradish, lemon juice, salt and pepper.
• Preheat air fryer at 180°C for 5 minutes.
• Evenly stuff cream cheese mixture into mushroom caps.
• Distribute bread crumbs over stuffed mushrooms.
• Drizzle melted butter over bread crumbs.
• Place half of mushrooms in fryer basket.
• Cook for 10 minutes.
• Transfer to serving plate.
• Repeat with remaining mushrooms.
• Garnish with chopped parsley.
• Serve warm.

To make Lemon Caper Sauce:

• In a small bowl, combine sour cream, mayonnaise, garlic, caper juice and lemon juice.
• Refrigerate covered until ready to use.

To make Salmon Patties:

• Preheat air fryer at 200°C for 3 minutes.
• In a medium bowl, combine salmon, mayonnaise, lemon zest, egg, capsicum, almond meal and salt.
• Form into eight patties.
• Place four patties in air fryer basket lightly greased with olive oil.
• Cook for 5 minutes.
• Gently flip and cook for an additional 5 minutes.
• Transfer cooked patties to a large serving dish and repeat cooking with remaining patties.
• Let rest for 5 minutes, then drizzle with lemon caper sauce and garnish with capers.
• Serve.

• In a small saucepan, heat apple cider vinegar and erythritol over high heat for 4 minutes until boiling.
• Add onion and remove saucepan from heat.
• Let set while preparing remaining ingredients.
• Drain when ready to use onions.
• Combine cream cheese and capers in a small bowl.
• Cover and refrigerate until ready to use.
• Preheat air fryer at 180°C for 3 minutes.
• Place avocado halves, cut sides up, in ungreased air fryer basket and cook for 4 minutes.
• Transfer avocados to two medium plates and garnish with cream cheese mixture, smoked salmon, pickled onions and tomato halves.
• Serve.

• Preheat air fryer at 200°C for 3 minutes.
• Using kitchen shears, cut down the middle of each lobster tail on the softer side.
• Carefully run your finger between the lobster meat and the shell to loosen meat.
• Place lobster tails, cut sides up, in ungreased air fryer basket.
• Cook for 8 minutes.
• Transfer tails to a large plate and let cool for about 3 minutes until easy to handle, then pull lobster meat from shell.
• Roughly chop meat and add to a medium bowl.
• Add mayonnaise, lemon juice, celery, chives, tarragon, salt and pepper to bowl.
• Combine.
• Divide lobster salad between two medium plates, top with tomato slices and garnish with avocado.
• Serve.

• Combine tuna, mayonnaise, mustard, pickles, celery, onion, salt and pepper in a medium bowl.
• Preheat air fryer at 180°C for 3 minutes.
• Cut a piece of baking paper to fit the bottom of the air fryer basket.
• Place tomato slices on paper in single layer.
• Place two avocado slices on each tomato slice.
• Distribute tuna salad over avocado slices.
• Top evenly with cheese.
• Place stacks in ungreased air fryer basket and cook for 4 minutes until cheese starts to brown.
• Serve warm.

• Preheat air fryer at 200°C for 3 minutes.
• Using kitchen shears, cut down the middle of each lobster tail on the softer side.
• Carefully run your finger between the lobster meat and the shell to loosen meat.
• Place lobster tails in ungreased air fryer basket, cut sides up.
• Cook for 4 minutes.
• Brush with butter and sprinkle with Old Bay Seasoning.
• Cook for an additional 4 minutes.
• Serve warm, garnished with parsley and lemon wedges.

• Preheat air fryer at 190°C for 3 minutes.
• In a medium bowl, combine tuna, mayonnaise, celery, 1 teaspoon dill, lime juice, ¼ cup pork rinds, egg and horseradish.
• Form mixture into 12 rectangular mound shapes (about 2 tablespoons each).
• Roll each croquette in a shallow dish with remaining crushed pork rinds.
• Place six croquettes in air fryer basket lightly greased with olive oil.
• Cook for 4 minutes.
• Gently turn one third.
• Cook for an additional 4 minutes.
• Gently turn another third.
• Cook for an additional 4 minutes.
• Transfer cooked croquettes to a large serving dish.
• Repeat cooking with remaining croquettes and garnish with remaining dill.
• Serve warm.