Ingredients

• ½ tsp sugar
• 50ml/2fl oz warm water
• 1 tsp dried yeast
• 150g/5½oz flour
• 1 tsp freshly ground black pepper
• 1 tsp baking powder
• 100ml/3½fl oz milk
• 1 spring onion
• finely chopped
• 1 tsp hot pepper sauce
• 2 tbsp chopped fresh coriander
• 1 free-range egg
• beaten
• 1 tsp fresh thyme leaves
• salt
• to taste
• 200g/7oz cooked salmon
• flaked into a bowl
• 100g/3½oz smoked salmon
• chopped into small pieces
• vegetable oil
• for deep frying
• ready-made tomato salsa
• to serve

Directions

• In a bowl
• place the sugar
• warm water and yeast
• lightly mix and leave for 4-5 minutes
• or until the mixture begins to foam.
• Sift the flour
• black pepper and baking powder into the bowl and mix together until well combined.
• Add the milk
• spring onion
• hot pepper sauce
• coriander
• egg and thyme. Add salt to taste
• then mix until smooth and cover with cling film. Leave for two hours
• or until risen.
• Add the cooked salmon and smoked salmon to the dough
• mixing gently to combine. With damp hands
• take small pieces of the mixture and roll into portions the size of golf balls.
• Half-fill a deep
• heavy-based pan with vegetable oil and heat until the temperature of the oil reaches 180C/355F
• checking with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the salmon balls in small batches
• for 2-3 minutes each time
• or until the salmon balls are golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• place the fried salmon balls onto a serving plate and place a small dipping bowl of tomato salsa alongside.