Ingredients
原料
Salmon Ingredients:
三文鱼配料：
For the salmon dog:
为鲑鱼狗准备：
18 oz. Salmon trim (belly or tail), fresh or frozen, boneless, skin removed, fat line removed
3 oz. Egg whites, about 3-4 large eggs
1 tsp. Sesame oil
2 oz. White soy sauce aka Shiro dashi (available online from Asian specialty stores)
2 oz. Heavy whipping cream
7ea. Nori sushi sheets (7.5 x 8”) (available online from Asian specialty stores)
18 盎司。三文鱼修剪（腹部或尾部），新鲜或冷冻，去骨，去皮，去除脂肪线
3 盎司。蛋清，大约3-4个大鸡蛋
1茶匙。芝麻油
2 盎司。白酱油又名 Shiro dashi（可从亚洲专卖店在线购买）
2 盎司。重奶油
7个。紫菜寿司片（7.5 x 8”）（可从亚洲专卖店在线购买）
For the batter:
为面糊准备：
5 ½ oz. Whole eggs, about 3 large
3 oz. Gochujang paste (available online from Asian specialty stores)
10 oz. Whole milk
1 Tsp Salt, kosher
1 tsp. Baking powder
4.5 oz. Granulated sugar
2 oz. Cornmeal, fine ground
13 ½ oz. Bread flour
5 ½ 盎司全蛋，约3个大
3 盎司Gochujang酱（可从亚洲专卖店在线购买）
10 盎司全脂牛奶
1茶匙盐犹太洁食
1茶匙发酵粉
4.5 盎司砂糖
2 盎司玉米粉，细磨
13 ½ 盎司面粉
For frying:
煎炸：
3 qt. Peanut Oil (or other oil suitable for high temp frying)
3夸脱花生油（或其他适合高温油炸的油）
Equipment 工具
Food processor, rubber spatula, offset spatula, plastic wrap, butcher’s twine, 6 ea. bamboo skewers, Sous vide bath, colander or perforated utensil to weigh down the salmon, spider.
食品加工机、橡胶抹刀、胶印抹刀、保鲜膜、屠夫麻线，6 件。竹签、真空低温烹调法浴、滤锅或穿孔器皿来压住鲑鱼、蜘蛛。
Method of Preparation 制作方法
Preheat your sous vide bath to 140 °F / 60 °C.
将真空低温烹调法浴预热至 140 °F / 60 °C。
Place salmon trim, egg whites, oil, soy, and cream in the food processor. Blend until smooth.
将鲑鱼碎、蛋白、油、大豆和奶油放入食品加工机。搅拌至光滑。
Measure out ½ cup portions of the salmon purée on a greased plate (6-7 in total).
在抹了油的盘子上量出 ½ 杯三文鱼泥（总共 6-7 份）。
Gently spread one portion of the salmon purée on a nori sheet to about ½” from all edges. Roll and set aside. Continue until you have six rolls or “dogs”.
将一份三文鱼泥轻轻涂抹在紫菜片上，距所有边缘约 ½ 英寸。滚动并放在一边。继续直到你有六个卷或“狗”。
Pull a sheet of plastic wrap onto a countertop. Place a salmon nori roll at the edge of the plastic. Roll the salmon tightly in plastic, two times around and poke holes with a toothpick or skewer, pull tight to remove air bubbles, and repeat this a second time with another sheet of plastic.
将一张塑料包装纸拉到台面上。在塑料边缘放一个三文鱼紫菜卷。将三文鱼用塑料紧紧卷起，绕两圈，用牙签或叉子戳孔，拉紧以去除气泡，然后用另一张塑料再次重复此操作。
Twist the ends tight and tie them off on each side with butcher’s twine.
把两端拧紧，用屠夫的麻线把它们在每一边绑起来。
Place into the sous vide water bath and cook for 30 min.
放入sous vide水浴中煮30分钟。
Once cooked chill in ice water for another 30 min.
煮熟后在冰水中再冷却30分钟。
While chilling heat your pot of frying oil to 375 °F / 191 °C.
在冷却的同时将您的煎锅加热至 375 °F / 191 °C。
Prepare the batter just before you are ready to fry. Mix eggs with chili paste until smooth, add milk and the rest of the dry ingredients, and mix until smooth.
在准备油炸之前准备面糊。将鸡蛋与辣椒酱混合至光滑，加入牛奶和其余的干原料，搅拌至光滑。
Unwrap salmon dogs and insert wooden skewer to the center. Dip and fully coat the dog one at a time and fry. Don’t fry more than 3 at a time. This will take about 5-6 min to reach a golden brown color. Transfer to a dry paper towel to cool for a couple of minutes.
打开三文鱼狗的包装并将木扦插入中心。一次将狗浸入并完全涂上一层并煎炸。一次不要煎超过3个。这将需要大约 5-6 分钟才能达到金棕色。转移到干燥的纸巾上冷却几分钟。
Serve them up with your favorite mayo – we recommend kewpie – as well as hoisin and chili sauce (available online and from Asian specialty stores).
搭配您最喜欢的蛋黄酱——我们推荐丘比——以及海鲜和辣椒酱（线上或亚洲专卖店有售）。
Note: This recipe is technical, but the “dogs” can be made days in advance to make the day of serving a lighter lift.
注意：这个食谱是有技术性的，但“狗”可以提前几天制作，以便当天提供更轻便的服务。
