1lb smoked salmon unsliced
4oz seasoned flour
½ pint yeast batter made with ½ pint tepid water
¼oz yeast and salt.
Cut the salmon into gougonettes and roll in seasoned flour. Dip in batter and deep fry until crisp and golden.
½ pint mayonnaise
1 garlic clove crushed
4fl oz malt whisky.
Combine garlic with mayonnaise and fold in the whisky.
Serve with gaufrette potato baskets filled with mixed salad and lemon.