西式香草三文鱼包 Salmon focaccia

【材料】
A:三文鱼柳300克、牛油40克、面粉30克、牛奶400毫升、Cheddar芝士茸100克、Parmesan芝士茸20克、鲜
莳萝1束（剁碎）、盐和胡椒粉适量、

B:扁面包4片、混合生菜4份
【沾料】
A:面粉120克
B:鸡蛋2粒（加20毫升牛奶）、
C:面包糠150克、黑橄榄8粒（放入140℃烤炉烘烤15分钟，剁碎）
【番茄杏仁烤醬】
白面包15克（切丁）、栗米油7毫升、烤杏仁片30克、罐头无籽无皮番茄150克、蒜茸5克、辣椒粉3克、红酒醋25毫升、橄榄油30毫升、盐和胡椒粉适量
【番茄杏仁烤醬做法】
1. 用栗米油将面包煎金黄色。
2. 把面包，杏仁片及蒜茸放入电动搅拌器搅拌至细。（图1）
3. 加入番茄及辣椒粉，研磨成糊后慢慢加入醋和橄榄油，搅拌均匀调味。
【三文鱼做法】
1. 以盐和胡椒粉腌三文鱼柳，然后煎至熟，压碎。（图2）
2. 另外热锅，把40克牛油煮溶，加入面粉炒均，然后拌入牛奶，煮成白酱。（图3）
3. 拌入两种芝士，然后加入三文鱼碎和鲜莳萝，搅拌均匀。（图4）
4. 把三文鱼混合料铺在保鲜膜上，卷起成圆柱状，收入冰箱冷冻定形。（图5）
5. 把冷冻的三文鱼卷趁冷切片，然后依次沾粉，蛋液再沾面包糠和黑橄榄。（图6）
6. 炸至金黄色后配扁面包和生菜，沾西班牙烤酱吃。（图7-8）

【Ingredients】4 portions
A:300g salmon fillet, 40g butter, 30g flour, 400ml milk,100g cheddar cheese(grated), 20g parmesan cheese (grated), 1 sprig fresh dill (chopped), salt and pepper to taste
B: 4 slices focaccia bread, 4portions mixed lettuce
【Coating ingredients】
A:120g flour
B:2 nos eggs(mixed with 20ml of milk)
C:150g white breadcrumbs, 8nos black olive (baked in oven at 140C, 15mins, chopped)
【Tomato Romesco Dip】
15g white bread (cubes), 7ml corn oil, 30g almond flake (toasted), 150g canned tomato(skinless and seedless), 5g garlic(chopped), 3g paprika powder, 25ml red wine vinegar, 30ml olive oil, salt and pepper to taste
【To prepare tomato Romesco】
1. Sauté the bread with corn oil until golden.
2. Combine bread, almond and garlic in a food processor, grind until fine. (pic 1)
3. Add in tomatoes and paprika powder, process to a paste, gradually add in vinegar and olive oil while the machine is running. Adjust seasoning.
【To prepare the salmon】
1. Season salmon with salt and pepper, pan- fried until fully cooked. Flake into a mixing bowl. (pic 2)
2. In another sauce pan, melt 40g butter and stir in flour mixed well. Whisk in milk and cooked till thick. (pic 3)
3. Add cheddar and parmesan cheese, mix well be chamel sauce. Pour mixture into the salmon flake meat and dill, mixed well. (pic 4)
4. Place salmon mixture on cling wrap, shape into cylinder and frozen it. (pic 5)
5. Cut the salmon cylinder into smaller pieces while its still frozen. Coat with flour, egg and mixture of breadcrumbs and black olive. (pic 6)
6. Deep fry till golden, served hot on focaccia bread, mixed lettuce and tomato romesco dip. (pic 7-8)