Smoked Salmon Sushi Toasts. These are fun. They are like a cross between Sushi and Smoked Salmon on Toast.
Smoked Salmon Sushi Toasts.
These are fun. They are like a cross between Sushi and Smoked Salmon on Toast. They are good to make if you don’t have any special stores to get ingredients. Sometimes it’s hard to get sushi rice or Mirin; or if they frankly scare the hell out of you then here is the perfect alternative.
They make a great nibble, canape or party food. Make all the bits and put them together when you are ready to eat. Of course you can vary the ingredients. Use prawns if you want. In fact use roast beef if it takes your fancy. Maybe a bit of horseradish mayonaise , wasabi or chipotle chilli.
Really you can make whatever flavour you like if you just follow the basic principle. Buy a loaf of unsliced bread cut it up, grill or fry it and top it with what ever you want. I have included a recipe for quick stick blender mayonnaise with beetroot powder for colour but you can use a shop-bought Mayo if you like.
What sparked this Sushi on toast? I arrived at my sisters place last week when she was having a major breakdown. Some of the parents at her son’s school had organised a meeting for a year 7 information night and the parent hosting the meeting had fallen ill, and now they were at her house. She was trying to cut some cheese chunks and open the crackers, just in case they were hungry. There was panic. These things were in the fridge…. and this is what I made.
Well lets get on with it. Christmas is coming……
Start with the bread . Cut it and toast it. The smokey flavour of a grill or frypan is quite enticing.
Roll and prepare the sushi rolls.
- 1 loaf of unsliced bread
- 250 gm packet of Smoked salmon
- 1 avocado
- 1 Lebanese cucumber sliced on a mandolin or sliced finely with a knife
- ½ bunch chives
- lemon wedges
- 60 ml olive oil (3 tablespoons)
- 1 large egg
- 20 ml lemon juice , half a medium lemon, juiced (approximately 1 Tablespoon)
- ½ teaspoon dijon mustard
- ¼ teaspoon sea salt
- 250 ml olive oil light, canola oil, rice bran oil or macadamia oil, 1 cup light
- 2 Tablespoons of beetroot powder (or 1 teaspoon wasabi paste)
- Cut the crust off the loaf of bread. Slice the bread and cut into 5cmx 21/2cm (2 inchesx 1¼ inches) rectangles. These are like little blocks in the shape of sushi. Make them small enough for about 1 bite.
- Heat a non-stick skillet to hot. Add 1 tablespoon olive oil and smear the skillet with it. Put around 6 pieces of bread into the skillet at a time, colouring on all sides (lightly toasting). Put the toasted bread onto a tray and continue. Add more oil as it is needed.
- Once all of the bread is toasted set aside while you prepare the other ingredients.
- Place the juice, egg, dijon, salt and beetroot powder into a wide mouth jar or, cylinder shaped container that comes with the blender. Add the oil last and wait for it to rise back to the top. Put the immersion blender in so that it sits firmly on the bottom of the container. Set it to the highest speed and turn on. Do NOT pull the blender up or out, just allow it to sit at the bottom of the container. The mayo will emulsify and begin creeping up the sides. Most of the mixture will look emulsified and look like mayo (less than a minute), then you can begin to move the immersion blender up and down to incorporate any oil that is sitting on the top
- Cut the chives into 3cm pieces and the smoked salmon into even sized pieces. Prepare the cucumber, mayonnaise and lemon wedges to serve. Cut even slices of avocado and sprinkle with lemon juice to keep it from browning
- Once all of the ingredients have been prepared, it's time to assemble.
- Put the mayonnaise into a zip lock bag and cut a small whole in the corner. Squeeze a small amount of mayonnaise onto each piece of bread to hold on the topping. Put a chive and either a piece of folded cucumber strip or a slice of avocado, then finish with a squiggle.
- You can make them a couple of hours ahead but they are more delicious eaten straight away.
- Don't forget you can use seared tuna, butterflied prawns and smoked trout