Makes about 20 pieces

• About 1 pound salmon fillets, sliced into chunks (1 ½ cups)
• 1 teaspoon fresh minced krachai (can substitute with ginger)
• 2 tablespoons minced garlic
• 2 tablespoons coarsely chopped cilantro stems
• 3 green onion, finely chopped
• ¼ tablespoon white pepper powder
• ½ teaspoon salt
• 1 teaspoon fish sauce
• 1 egg, slightly beaten
• 20 thinly sliced Garrotxa cheese about 2/3 by 2/3 inch squares* (can substitute with mozzarella)
• 20 pieces ½ inch thick and 2 inch square day old Prager Brother’s French Country Style bread, sprouted spelt bread or whole wheat bread (crust removed)*
• 20 cilantro leaves
• Vegetable oil for frying

1. Combine salmon, krachai, garlic, cilantro stems, green onion, white pepper powder, salt, fish sauce and egg in the food processor fitted with a metal blade. Puree into a smooth paste (about 2 cups). Transfer the paste into a bowl. Note: If making ahead, store in an air-tight container and refrigerate.
2. Spread a thin layer of the salmon paste over the bread, put a piece of cheese on top then spread another layer of the paste to cover the cheese and bread completely. Garnish the top with a piece of cilantro leaf.
3. Repeat with the remaining ingredients. Note: If making ahead, put the ready-made bread pieces on a plate, cover and refrigerate for no more than 4 hours.
4. Heat the oil in a large skillet and while waiting for the oil to get hot, line a colander with paper towels and set it by the skillet. Dip the end of a wooden spoon into the oil. If the bubbles begin to gather around the spoon, the oil is ready.
5. Place the bread with the spread and cheese salmon side down gently into the hot oil. Do not over crowd the skillet. Gently flip the pieces to fry the bread side until slightly brown (this takes only a couple of seconds).
6. Remove the cooked toasts from the oil and place them onto the paper towels.
7. Fry the remaining pieces. Transfer to a platter and serve hot with cucumber relish.

 

Cucumber Relish

Makes about 3 cups

½ cup distilled vinegar
¼ cup brown sugar or agave syrup
1 teaspoon salt
1 large hot house cucumber
2 to 3 Thai chilies, finely chopped
½ cup ground dry roasted peanuts
1/3 cup coarsely chopped cilantro

1. For the dressing, combine the vinegar, sugar, and salt together in a small saucepan. Cook over medium heat until the sugar and salt dissolve. Note: If using agave syrup, skip this part.
2. Let cool to room temperature.
3. Cut the cucumber lengthwise and scrape off the seeds then thinly slice across in a diagonal.
4. Combine the cucumber in a bowl with chilies, peanuts and cilantro. Mix well then add the dressing. Toss and let sit for about 5 minutes and serve.

• I used Garrotxa cheese from Catalonia, Spain. It is made from pasteurized goat milk. It is a hard cheese with a rich earthy flavor that can hold on to its own character in the midst of complex seasonings added to the salmon paste. It is also firm enough to melt perfectly while being enveloped and deep-fried.
• The Prager Brothers’ French country bread and sprouted spelt are very fresh, making them hard to slice. Make sure you let it sit overnight before attempting to slice it. Do not discard crust, crumbs or pieces you sliced off. Instead, dry and store them for making stuffing.