Recipes
Deep Fried Regal Smoked Salmon Balls and Mustard Mayo

Deep Fried Regal Smoked Salmon Balls and Mustard Mayo

Serves 6

Preparation time 5 mins
Cooking time 45 mins

Difficulty Medium

Ingredients

Smoked Salmon Balls:

1 Regal King Salmon Dip, Classic
1 Regal Double Manuka Hot Smoked Salmon
1/2 cup panko crumbs
1 Tbsp capers, rough chopped
1 1/2 Tbsp fresh dill, roughly chopped
1 cup plain flour
2 eggs, beaten
2 cups panko crumbs
flaky sea salt or black pepper, to taste

Mustard Mayo:

1 cup mayonnaise
2 Tbsp Old Yella Mustard or Dijon mustard
2 Tbsp wholegrain mustard

Method

In a bowl, mix together the Regal King Salmon dip, chopped hot smoked salmon, capers, breadcrumbs and fresh dill until well combined - season with a little sea salt and fresh black pepper.

Scoop the mixture and roll into small balls, about a tablespoon in volume.

Set up a breeding station. Toss the balls in the flour, then into the egg mix before coating in breadcrumbs. You should end up with around 20 balls.

Heat oil in a deep fryer or heavy-bottomed pan to 180°C.

Fry the salmon balls in batches until golden brown and crispy, about one and a half minutes.

Drain the fried salmon balls on a paper towel-lined plate.

Serve the salmon balls warm, with lemon wedges and my secret mustard mayonnaise alongside for dipping.

Boom- crispy on the outside, soft and delicious on the inside- simply stunning.