Based off of the popular Chinese takeout or dim sum shrimp toast, this version uses salmon for a deliciously indulgent snack or lunch! The fatty salmon makes this whole dish rich and flavorful.
Salmon Toast
Ingredients
- 8 oz Salmon filet skin removed, finely minced
- 2 Scallions whites minced, dark green parts sliced on a diagonal for garnish
- 1/4 tsp Ginger powder
- 1/2 tsp Garlic powder
- ½ tsp Kosher salt
- ¼ tsp Sugar
- ¼ tsp MSG optional
- 1 Egg white
- 1 tsp Cornstarch
- 4 slices White bread or Japanese milk bread around 1/2 inch thick, crusts removed.
- 2 cups Neutral oil
Spicy Mayo
- 3 tbsp Kewpie mayonnaise
- ½ tsp Rice vinegar
- ½ tsp Sriracha or more to taste
Instructions
- In a large mixing bowl, add the minced salmon, the minced white portion of the scallions, ¼ tsp ginger powder, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp sugar, ¼ tsp MSG, 1 egg white, 1 tsp cornstarch. Use chopsticks or a whisk to thoroughly combine these ingredients. Continue mixing until everything is cohesive and the texture is very sticky.
- Lay 2 slices of crust-removed bread down, and divide the salmon mixture among the two slices. Gently use a spatula or offset spatula to spread the salmon mixture to the edges of the bread in an even layer. Top each piece with the other slice of bread to form a sandwich and slightly press down. Use the spatula again to clean up the sides of the bread and make sure the salmon is against the edge, but not spilling out.
- In a deep pot, wide enough for 1 of the sandwiches, heat 2 cups of neutral oil to 350ºF. Carefully drop one of the sandwiches into the oil, always dropping away from your body to avoid burns from splashing oil. Fry at 350ºF for 3-5 minutes, or until the bread is deeply golden, then carefully flip and repeat on the other side. Remove and set on a wire rack to cool. Repeat with the second sandwich.
- Meanwhile, make the spicy mayo by combining 3 tbsp kewpie with ½ tsp rice vinegar and ½ tsp sriracha. Whisk to combine and adjust to your liking.
- Slice the salmon toasts into diagonal triangles and garnish with the sliced dark green parts of the scallions. Serve with spicy mayo on the side. Enjoy warm.
