Salmon and shiitake toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Salmon; center cut |
| 1 | Egg | |
| ½ | tablespoon | Minced ginger |
| ½ | tablespoon | Minced garlic |
| 1 | cup | Shiitake mushrooms; julienned |
| ¼ | cup | Chopped scallions |
| ¼ | cup | Chopped cilantro |
| ½ | cup | Finely diced jicama |
| 2 | ounces | Smoked salmon; julienned, optional |
| Salt and pepper | ||
| 6 | slices | White bread; dried and crust removed |
Directions
In a food processor, puree the salmon with the egg. In a saute pan over medium heat, cook the ginger, garlic and shiitake mushrooms until soft.
Drain off any excess liquid and cool. Taste for seasoning. In a bowl, combine the salmon egg mixture, the mushroom mixture, scallions, cilantro, jicama and optional smoked salmon. Spread on the prepared bread. Have a deep pot with oil at 375 degrees. Fry bread until golden brown. Drain on a paper towel lined plate. Serve immediately.
Recipe by: Cooking Live Show #CL8999 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997