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| 6 x ca. 30 g | Salmon; center cut |
| 1 | egg |
| 1/2 Esslöffel | ginger minced |
| 1/2 Esslöffel | garlic minced |
| 1 Tasse | Shiitake mushrooms; julienned |
| 1/4 Tasse | scallions Chopped |
| 1/4 Tasse | cilantro chopped |
| 1/2 Tasse | Finely diced jicama |
| 2 x ca. 30 g | Smoked salmon; julienned, optional |
| | salt |
| | pepper |
| 6 Scheibe | White bread; dried and crust removed |
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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.
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