| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Salmon; center cut |
| 1 |
|
Egg |
| 1/2 |
tb |
Minced ginger |
| 1/2 |
tb |
Minced garlic |
| 1 |
c |
Shiitake mushrooms; julienned |
| 1/4 |
c |
Chopped scallions |
| 1/4 |
c |
Chopped cilantro |
| 1/2 |
c |
Finely diced jicama |
| 2 |
oz |
Smoked salmon; julienned, optional |
|
|
Salt and pepper |
| 6 |
sl |
White bread; dried and crust removed |
INSTRUCTIONS
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@comteck.com> on Nov 12, 1997
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