Ingredients
GARLIC MAYONNAISE:--
2 egg yolks
1 garlic clove, crushed
1 tsp SIDS WINE & PEPPER MUSTARD
juice of 1 lemon
200 ml rice bran oil
SIDS SALT & PEPPER to taste
FRITTERS:--
300 g smoked salmon fillet
½ leek, diced
¼ onion, diced
1 cup flour
1 tsp baking powder
½ tsp SIDS CRAZY SALT
pinch of white pepper
¼ cup parsley, chopped
2 eggs
300 ml lager
rice bran oil for frying
1 lemon, cut into wedges
Directions
Garlic Mayonnaise: whisk together egg yolks, SIDS SALT & PEPPER, garlic, SIDS WINE & PEPPER MUSTARD and lemon juice until colour has lightened. Start drizzling in oil very slowly so as not to 'split' the mayonnaise then taste and season.
Flake salmon into a bowl, removing all bones.
Sauté leeks and onion then remove from heat and cool.
Sift flour, baking powder and SIDS CRAZY SALT into a bowl then add parsley, salmon, leek & onion mix and lightly blend. Make a well in the centre to put eggs and half the beer then whisk together. Wash hands, then fold in the remaining beer and mix with your fingers.
In a large pan or BBQ flat plate, drizzle with oil then drop in tablespoon sized dollops of mix, flatten slightly with the spoon. When bubbles start to form and pop, turn and cook for same amount of time.
To serve, place 3 fritters on each plate with a ramekin of garlic mayonnaise and a wedge of lemon.
