Cook The Book: Smoked Salmon Beignets With Brandied Tomato Sauce

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Serious Eats


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2 cups flour

2 teaspoons baking powder

1 1/2 cups soda water

1/2 pound smoked salmon (or crayfish tails), coarsely chopped

1 red bell pepper, diced

1/2 green bell pepper or poblano, diced

1 bunch scallions, chopped fine

1 garlic clove, minced

2 teaspoons grated lemon zest (about 1 medium lemon)


Hot sauce

Vegetable oil, for frying

1 cup mayonnaise, preferably homemade

2 tablespoons cream

1/4 cup ketchup

1 tablespoon brandy

1 tablespoon chopped fresh tarragon or basil