OF LOCH FYNE WHISKY SMOKED SALMON
recipe for Tempura of Loch Fyne Whisky Smoked Salmon comes
from the Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
1 litre of rapeseed oil
200g Loch Fyne Whisky Smoked Salmon
1 bunch spring onions
5g chopped parsley
1 x 150gms packet tempura batter
220ml Iced water
Greek yoghurt dip:
200ml Greek yoghurt
100g grated cucumber
½ clove garlic
Sea Salt and freshly milled pepper
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.
for 30 minutes in the fridge.
the dip, grate the cucumber, crush the garlic and mix
with the yoghurt and seasoning.
the smoked salmon, open up the packets of Loch Fyne whisky
smoked salmon and cut into pieces so all the same size
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
it 180 degrees, do the same and you will get a frilly
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)
a large saucepan heat the rapeseed oil.
up a tray with kitchen paper on it to drain the tempura
the Loch Fyne Whisky smoked salmon in the tempura batter,
shake off excess batter, and test one piece in the oil
to ensure hot.
the process and cook until golden brown (do not over fill
your pan, cook small batches quickly).
the frilly spring onions in the tempura batter and fry
until golden brown, drain on kitchen paper.
the dip into a small bowl.
the tempura Whisky salmon pieces and spring onions on
a platter, sprinkle with chopped flat parsley and salt
have to work quickly with this to ensure the Tempura stays
crisp. Try to do small batches and serve immediately.
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