UKTV recipes
Lesley Waters
Lesley Waters from Great Food Live
Smoked salmon slices are coated in a crisp light batter and served with a flavoursome salad in Lesley Waters' appetising light meal
 

Crispy smoked salmon with beetroot and fennel salad

Method
 
1. To make the batter; mix the eggs and water together, adding the flour and cornflour and briefly mixing.

2. Heat the oil in a large deep pan.

3. Dip the salmon slices in the batter and deep-fry for 2 minutes or until the batter is crisp. Drain the salmon on kitchen paper

4. To make the dressing; whisk all the ingredients together until thickened.

5. To make the salad; toss the salad ingredients in the dressing.

6. Serve the salmon immediately on the dressed salad.

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easy
 
Serves: 4
quickcook
Prep: 15 min
Cook: 2 min
 
 

Ingredients

For the batter

2 Eggs
150ml ice cold sparkling water
115g plain flour
55g cornflour
200g Smoked salmon, sliced
sunflower oil, for deep-frying

For the dressing

2 tsp wholegrain mustard
4 tsp clear honey
5 tbsp extra virgin olive oil

For the salad

4 Beetroot, finely shredded
200g fennel bulb, finely shredded
150g red cabbage, finely shredded
2 tbsp chopped Dill

 

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