Leek & Feta Fritters with Smoked Salmon, Dill Horseradish Sour Cream and Radish Cucumber Salad

Serves: 4 (makes 8 fritters)

Prep: 30 minutes

Cook: 10 minutes

Ingredients:

• 200g Loch Duart Signature Smoke Scottish Smoked Salmon
• 1 tbsp vegetable oil
• 40g unsalted butter
• 2 leeks, washed and finely sliced
• 1 large shallot, finely sliced
• 125g self-raising flour
• 1 tsp baking powder
• 1 tsp garlic granules
• ¼ tsp salt
• 3 medium eggs
• 50-75ml milk
• 1 tsp dijon mustard
• 50g feta, crumbled (plus extra as garnish if desired)
• Large handful flat-leaf parsley, chopped

Dill horseradish sour cream:

• 150g sour cream
• 1 heaped tbsp horseradish (or more to taste)
• Large handful dill, finely chopped
• Zest and juice of a lemon
• Salt and pepper to taste

Radish cucumber salad:

• 1 large cucumber, peeled into ribbons
• 120g radishes, finely sliced
• 1 tbsp white wine vinegar
• 1 tsp caster sugar
• ¼ tsp salt
• Lemon wedges as garnish

Method:

1. First make the cucumber radish salad. Add the cucumber ribbons and sliced radishes to a bowl and add the vinegar, sugar and salt. Mix well and leave at room temperature to pickle for at least 30 minutes or in the fridge for longer.
2. Mix everything together for the dill horseradish sour cream and season to taste.
3. Add ½ tbsp vegetable oil and 20g of butter to a large frying pan over a medium heat. Fry the leeks and shallot for 7-8 minutes until softened. Remove to a bowl to cool.
4. Sift the flour into a large bowl and add the baking powder, garlic granules and salt. Add the eggs and milk to a jug and beat with a fork until combined then slowly add to the flour mixture a little at a time, whisking constantly until the mixture is smooth and lump-free. Fold through the cooled vegetables, feta and parsley.
5. Heat the remaining ½ tbsp vegetable oil and 20g of butter to the same frying pan over a medium/high heat. Spoon equal amounts of the batter into the pan and fry the fritters until golden and crispy on each side. Keep the fried fritters warm in a low oven while you repeat with the rest of the batter.
6. When all the fritters are fried, serve them topped with a generous dollop of the sour cream, plenty of slices of Loch Duart’s smoked salmon and the radish cucumber salad on the side. Serve with extra crumbled feta if desired, extra dill leaves and lemon wedges on the side.