Carl Brook's deep fried smoked salmon with whisky mayonnaise

11 September 2006
Carl Brook's deep fried smoked salmon with whisky mayonnaise


(serves four)

1lb smoked salmon unsliced
4oz seasoned flour
½ pint yeast batter made with ½ pint tepid water
½lb flour
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.

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