Denise says:
This is a version of the classic Chinese appetiser with the prawn, replaced by salmon. Ideally serve it with other oriental snacks as part of a full Chinese meal. The beauty of this recipe is that not only is it so quick but it can be made in advance and reheated just prior to serving.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 8 – 10
Ingredients:
225g fresh salmon – skinned1 medium egg white
2 spring onions – trimmed and chopped
1 cm piece fresh ginger root – peeled and chopped
1 garlic clove – peeled and chopped
1 teaspoon corn flour
½ teaspoon sugar
¼ teaspoon – fresh red chilli – finely chopped or dried chilli powder
8 slices of firm-textured white bread
5 tablespoons sesame seeds
Salt and freshly ground black pepper
300ml vegetable oil – for frying
Garnish
Sprigs of coriander
Method
1)Place the salmon into a saucepan of simmering water. Cover and cook for 5- 10 minutes until the flesh is firm and no longer pale pink. Drain and set aside.2)Put the salmon, spring onions, ginger, garlic, corn flour, chilli and sugar into the food processor. Season with about ½ teaspoon of salt and black pepper.
3)Process until the mixture forms a smooth paste.
4)Using a knife spread an even layer of paste over the bread slices. Sprinkle each slice generously with sesame seeds, pressing gently to bury them in the paste.
5)Trim the crusts off each slice, then cut each slice diagonally into 4 triangles. Cut each triangle in half again to make 8 pieces from each slice.
6)Heat the vegetable oil in a large wok to 190C/375F or until a small cube of bread browns in about 30 seconds. Working in batches, fry the salmon toasts for 30 – 60 seconds or until they are golden on both sides.
7)Remove with a slotted spoon and drain on absorbent kitchen paper. Keep warm in the oven – 180C/350F – for 10 minutes
To serve the stylish way: Arrange them on a large serving plate and garnish with sprigs of coriander. Serve immediately.