Ingredients
| Smoked Salmon Balls: | |
| 1 x Tub (190 gms) Regal Classic Smoked Salmon Dip | |
| 1 x (100gms) Regal Double Mānuka Hot Smoked Salmon | |
| ½ Cup Panko Breadcrumbs | |
| 1 Tbl Capers – Roughly Chopped | |
| 1 ½ Tbl Fresh Dill – Roughly Chopped | |
| Flakey Sea Salt | |
| Fresh Black Pepper | |
| 1 Cup Flour | |
| 2 x Eggs – Beaten | |
| 2 Cups Panko Breadcrumbs | |
| Mustard Mayo: | |
| 1 Cup Mayo | |
| 2 Tbl’s Old Yella Mustard or Dijon |
The perfect recipe to wow your guests.
A bit of this, a pinch of that.. just delicious.
Because we can all do with a bit more King Salmon in our lives.
Boom—crispy on the outside, so and delicious on the inside—simply stunning.
Instructions
| 1. | 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. |
| 2. | Scoop the mixture and roll into small balls, about a tablespoon in volume. |
| 3. | 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. |
| 4. | Heat oil in a deep fryer or heavy-bottomed pan to 180°C. |
| 5. | Fry the salmon balls in batches until golden brown and crispy, about one and a half minutes. |
| 6. | Drain the fried salmon balls on a paper towel-lined plate. |
| 7. | Serve the salmon balls warm, with lemon wedges and my secret mustard mayonnaise alongside for dipping. |