Name: Crab and Salmon Fritters
Yield: Serves 6–8
Ingredients: 2 teaspoons olive oil; Salt and freshly ground white pepper; 100 g (4 oz) plain flour; 225 g (8 oz) cooked white crab meat; 50 g (2 oz) butter; 1 teaspoon chopped fresh dill; A pinch of salt; 150 ml (5 fl oz) water; 1 glass white wine; 1 green pepper, finely diced; 225 g (8 oz) salmon fillet; ½ bunch spring onions, finely diced; 15 g (½ oz) unsalted butter; Tabasco sauce; 15 g (½ oz) root ginger, finely grated; 1 red pepper, finely diced; 2 eggs, beaten

Preparation info

Serves
6–8

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

These are a wonderful savoury starter that can also be cooked for hot canapés. The crab and salmon go together very well but both could be substituted with chopped prawns and cod or lots of other combinations. Once cooked until golden and crispy, I like to serve them with a soured cream lemon or lime dip made by flavouring some soured cream with lemon or lime juice, salt and pepper. This recipe comes in two parts: the crab and salmon filling and the choux pastry to bind it.