Spanish salmon fritters with saffron mayo aioli
Spain on a Fork · ♥ 1.5K likes · 45.2K views · 7 min video
Read about salmon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 g all-purpose flour
Add the flour to a large bowl and make a well in the middle.
- 1 whole egg
- 90 ml club soda
Crack in the egg and whisk until well mixed, add the club soda and whisk to a creamy batter.
- 1 whole shallot
- 2 cloves garlic
- 9 g chopped fresh dill
Stir in the chopped shallot, garlic and dill.
Shallot, garlic, dill and lemon zest
- ½ whole lemon zest
- sea salt
- freshly cracked black pepper
Grate in the zest of half a lemon, avoiding the white pith, season with sea salt and black pepper and mix.
- 2 can canned salmon
Drain the two cans of salmon in a fine sieve, gently flake, and fold into the batter.
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with half a cup of extra virgin olive oil.
After a couple of minutes, once the oil is hot but not smoking, add spoonfuls of batter evenly spaced in a single layer, cooking in batches so the pan is not crowded.
- 2 cloves garlic
- 0.17 g saffron threads
- sea salt
Pound the roughly chopped garlic, saffron threads and a little sea salt in a mortar with a pestle to a paste.
- 120 g mayonnaise
- 15 ml extra virgin olive oil
- 5 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Add the mayonnaise, olive oil and lemon juice, season with sea salt and black pepper, and whisk to a creamy aioli.
Saffron mayo alioli