Panko crusted salmon canapés

bouchées de saumon panko

Salmon canapés are a cool thing to serve before a dinner when the guests arrive and are not yet seated. It just looks better than serving chips and salsa!


4 pieces of “sushi grade salmon” (about 1 1/2” x 1 1/2″x 4″)

2 cups of panko bread crumbs

2 cubs of white flour

1 teaspoon smoked paprika

2 eggs

2 tablespoons caviar

3 tablespoons of lemon aïoli

Canola oil for frying

Lemon aïoli:

3/4 cup mayo

1 1/2 tablespoon lemon juice

zest of 1/2 lemon

1 garlic clove



Prepare the lemon aïoli:

Put everything in a small food processor and buzz! Adjust the seasoning with salt and pepper. (Add lemon juice if you like!)

Prepare the fish:

Rinse the fish and dry it completely.

Prepare 2 plates and a bowl.

1st plate: Flour seasoned with salt, pepper and smoked paprika

2nd plate: Panko

Bowl: 2 beaten eggs

Prepare for the frying:

Place the fish in the 1st plate, dust away the excess flour, then in the eggs and finally in the panko breadcrumbs. Fry them in canola oil, either in a frying pan or in a deep fryer, until it’s nice and golden. If you like your fish more cooked all the way through, finish the cooking in the oven but in this case it looks way cooler if it’s still raw in the middle

Cut the fish sticks in 1″ thick pieces and serve them with a little bit of aïoli and caviar on top!

Now, act cool!







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