Information
Preparation time: 20 minutes
Difficulty: Medium
Serves: 4
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A tasty Japanese dish with Loch Fyne Whisky Smoked Salmon
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Cooking Instructions
-for the tempura batter
- measure out the water and chill in the fridge for 30 mins, place the water in a round bottom bowl, pour in the tempura mix and stir, following instructions so it stays slightly lumpy, do not beat!
- Rest for 30 minutes in the fridge
-for the dip, grate the cucumber, crush the garlic and mix with the yoghurt and seasoning
- reserve in the fridge
-for the smoked salmon, open up the packets of Loch Fyne whisky smoked salmon and cut into pieces so all the same size or similar
-for the spring onions, cut off the tops, peel and wash, run a knife down the length of the spring onion but leaving 2 cm from the end
- turn it 180 degrees and do the same, you will get a frilly end
- dip these into iced water for 15 minutes so they go curly, remove from the water and pat dry (or they will spit when you dip them in the oil)
To cook
-in a large saucepan heat the rapeseed oil (please be careful and never leave a pan of oil unattended at any time)
- set up a tray with kitchen paper on it to drain the tempura salmon
-dip the Loch Fyne Whisky smoked salmon in the tempura batter, shake off excess batter, and test one piece in the oil to ensure hot
-repeat the process and cook until golden brown (do not over fill your pan, cook small batches quickly)
-dip the frilly spring onions in the tempura batter and fry until golden brown, drain on kitchen paper
To Serve
-place the dip into a small bowl
- arrange the tempura Whisky salmon pieces and spring onions on a platter, sprinkle with chopped flat parsley and salt and serve
Note:
You have to work quickly with this to ensure they Tempura stays crisp, try to do small batches and serve immediately.