This is a classic Chinese appetiser but I have changed the authentic version from prawns to salmon. The beauty of this recipe is that not only is it quick to prepare, but it can be made in advance and reheated just before serving.
Preparation time: 15 minutes
Cooking time: 15 minutes
● 225g fresh salmon, skinned
● 1 medium egg white
● 2 spring onions, trimmed and chopped
● 1 cm fresh ginger root, peeled and chopped
● 1 garlic clove - peeled and chopped
● 1 tsp corn flour
● ½ tsp sugar
● ¼ tsp fresh red chilli, finely chopped or dried chilli powder
● 8 slices of firm-textured white bread
● 5 tbsp sesame seeds
● Salt and freshly ground black pepper
● 300ml vegetable oil for frying
● Sprigs of coriander for garnish
● Put the salmon in a saucepan of simmering water. Cover and cook for 5-10 minutes until the flesh is firm and pale pink. Drain and set aside.
● 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. Process to a smooth paste.
● 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.
● Trim off the crusts, then cut each slice diagonally into 4 triangles. Cut each triangle in half to make 8 pieces from each slice.
● Heat the vegetable oil in a large wok to 190˚C 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.
● Remove with a slotted spoon and drain on kitchen paper. To reheat for serving, place in a moderate oven (180˚C) for about 10 minutes. Serve hot.