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Ingredients |
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Quantity |
Ingredient (if applicable, as prepared & piece size) |
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amount |
unit (g/ml) |
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Queen Olives |
2 Jars |
Drained and dried on a kitchen paper |
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Plain Flour |
¼ cup |
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Water |
To make a batter |
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Bread Crumbs |
To coat |
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Oil |
For Frying |
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Filling |
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Salmon |
1 Fillet |
Deboned and deskinned |
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Red Pepper |
½ No. |
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Costa Salt |
Pinch |
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Oil |
1 tbsp |
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Crushed Black Pepper |
Pinch |
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Patum Poachers Relish |
2 ½ tsp |
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Chives |
1 tbsp |
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Garlic Aioli |
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Mayonnaise |
½ cup |
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Garlic Cloves |
2 No.s |
Very finely chopped |
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Lemon Juice |
1 tsp |
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Salt |
Pinch |
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Pepper |
Pinch |
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Olive oil |
4 tbsp |
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Method |
- Marinate salmon fillet and red pepper with oil, salt and pepper and cook in the oven @ 200° C for 8 minutes or under the grill till cooked. Leave it to cool.
- Finely chop the roasted red pepper and flake the salmon and add to a bowl.
- Add Patum Poachers relish and finely chopped chives and mix well.
- Stuff the drained and dried olives with the above mix making sure the olives do not break. Repeat this process for all the olives.
- Make a coating consistency batter with plain flour and water.
- Coat the stuffed olives in a little batter and then coat them with crumbs. If needed coat the olive again with a little batter and then crumb it again. This is called double crumbing.
- Leave them to dry on a tray and then deep fry them in hot oil @ 180°C till light golden in colour.
- To make garlic aioli add all the ingredients in a bowl and mix well. Serve with hot fried olives.