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Carl Brook's deep fried smoked salmon with whisky mayonnaise

11 September 2006

Ingredients

(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.

Sauce
½ pint mayonnaise
1 garlic clove crushed
4fl oz malt whisky.

Method

Combine garlic with mayonnaise and fold in the whisky.

Serve with gaufrette potato baskets filled with mixed salad and lemon.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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