Tempura of Cold Smoked Salmon & Sage Leaves

Tempura of Cold Smoked Salmon & Sage Leaves

WEB SIZE CMPL1143-EditOne of our most imaginative smoked salmon recipes, these canapés feature fragrant sage & salty capers, and can be prepared in advance, giving you more time to spend with your party guests.


For the filling:

  • 1 packet of RR. Spink & Sons cold smoked salmon
  • 24 Sage leaves
  • 2 tsp of capers
  • 1 tsp chopped flat leaf parsley
  • Black pepper

For the batter:

  • 100 g corn flour
  • 150 g plain flour
  • 1 tsp baking powder
  • Enough sparkling water to make a batter with the consistency of double cream

“I love coming up with unusual new dinner party recipes & this cold smoked salmon canapé is a favourite – it’s light enough to not spoil your appetite, but still scores big points for foodie flair!” Scott Fraser


Choose, wash and dry 24 regular sized sage leaves.
Gather the leaves in pairs, putting similar sizes together.
Chop the RR. Spink cold smoked salmon, capers, parsley and a grind of black pepper into a fine puree – this can be done by hand, but a small food processor will be quicker.
Place a teaspoon of the salmon mixture in between two sage leaves and stick them together. Stages 1-4 can be done in advance.
When ready to serve, heat 2 cm of oil to 160°C in a steep-sided saucepan.
While the oil is heating, make the batter – mix together the corn flour, plain flour and baking powder before adding enough sparkling water to make a smooth batter, about the consistency of double cream.
Coat the pre-prepared sage and salmon parcels in a little flour then dip in the batter.
Deep fry, four at a time until golden and crisp.

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