As promised, here's the first recipe from Susan Spicer's Crescent City Cooking. Spicer "stole" this recipe for smoked salmon beignets with brandied tomato sauce from her friend Daniel Bonnot of Louis XVI Restaurant. Crayfish tails may be used instead of smoked salmon in these "dangerously addictive" pepper and garlic flavored fritters.
Cook the Book: Smoked Salmon Beignets With Brandied Tomato Sauce
About This Recipe
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 cups soda water
- 1/2 pound smoked salmon (or crayfish tails), coarsely chopped
- 1 red bell pepper, diced
- 1/2 green bell pepper or poblano, diced
- 1 bunch scallions, chopped fine
- 1 garlic clove, minced
- 2 teaspoons grated lemon zest (about 1 medium lemon)
- Hot sauce
- Vegetable oil, for frying
- 1 cup mayonnaise, preferably homemade
- 2 tablespoons cream
- 1/4 cup ketchup
- 1 tablespoon brandy
- 1 tablespoon chopped fresh tarragon or basil
Sift the flour and baking powder together and whisk in the soda water to make a smooth, thick paste. Stir in the salmon, peppers, scallions, garlic, and lemon zest. Add salt and hot sauce to taste. Let the batter rest 10 minutes.
Heat 1 inch of oil in a medium deep skillet over medium-high heat. Drop batter by spoonfuls into the preheated oil and cook, turning frequently, until golden brown, about 3 minutes. Drain the beignets on paper towels and serve with Brandied Tomato Sauce.
Brandied Tomato Sauce
Mix all the ingredients together in a small bowl. Serve immediately with hot beignets, or cover and chill until needed. This sauce will keep 2-3 days in the refrigerator.