Smoked fish fritters and cucumber salad
With Jax Hamilton
Prep Time: 10 mins
Cook Time: 15 min
Notes: Great fish for this recipe : salmon, mackerel or hoki
SMOKED FISH FRITTERS
150 g Smoked Fish - flaked
1/2 Red Onion - chopped
2 tbsp Fresh dill - chopped
2 tbsp Fresh flat leaf parsley - chopped
65 g Self raising flour
1/2 tsp Baking powder
1 Zest of lemon
50 ml Milk
2 tbsp Olive oil
20 g Butter
1/2 Cucumber - deseeded in ribbons
1/2 tsp Salt
1.5 tbsp White balsamic vinegar
3 tbsp Fresh coriander - chopped
3 tbsp Fresh chervil - chopped
2 Spring onions - chopped
1 cup Mayonnaise
Zest and juice lemon
In a bowl finely flake your fish fillets. Combine onion, dill, parsley. Mix well, a good grind of fresh black pepper (NO SALT)
In another bowl place flour, baking powder, lemon zest, make a well in the centre and add eggs, and milk to make a smooth batter.
Combine fish and milk mixtures, mix well.
Heat your olive oil and a knob of butter and fry small batches of your fish mixture, ensuring you get a wonderful golden colour. Keep warm.
To make the salad, pop the cucumber ribbons in a bowl with the salt and mix well. Stand for about 20 mins. Rinse the salt off the cucumber under plenty of cold running water. Squeeze dry and place in a bowl. Add vinegar and herbs. Mix well and season
To Serve: Place 3 fritters on a serving plate with a good spoon of salad and a gorgeous amount of sour cream on the side.
(TX: 15 August 2011)