Hot-Smoked Salmon Fritters with Spring Onion and Coriander Mayo

Canapé recipe from Sophie Grigson

Ingredients

325g floury potatoes, baked in their skins
245g hot-smoked salmon, or cooked unsmoked salmon                   
10ml double cream    
3.25g paprika
5ml lemon juice                                 
1.5 eggs (small)                     
black cracked pepper
1ltr sunflower or vegetable oil for deep frying

Pernod Mayonnaise

1.5 egg yolks           
3.25g Dijon mustard     
200ml grape seed oil
10ml lemon juice
5ml Pernod            
salt and pepper to taste
 

To make

1. For the fritters scoop out the potato, place in a bowl with salmon flaked
2. Add the cream, paprika, lemon juice, pepper and half the eggs
3. Beat rest of the eggs in a separate bowl and add to the fritter mixture so it's firm enough to roll into balls
4. Roll into 1.5cm balls and roll them in seasoned flour
5. Heat the oil to 170 degrees C.  Deep fry until golden brown
6. For the mayo, beat the mustard and eggs yolks as normal, start adding the oil. 
7. Once you've used one third of the oil beat in half the lemon juice then go back and add rest of oil until incorporated. 
8. Add the Pernod, seasoning and lemon juice to taste.