This 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.

Ingredients

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

Method

• 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, do the same and 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.

• Set up a tray with kitchen paper on it to drain the tempura salmon on.

• 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.

Toserve:

• 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 the Tempura stays crisp. Try to do small batches and serve immediately.

Serves 4

www.lochfyne.com

Email Hub-UK : info@hub-uk.com