Crispy Smoked Salmon with Beetroot and Fennel Salad

Smoked salmon slices are coated in a crisp light batter and served with a flavoursome salad in Lesley Waters' appetising light meal
By Lesley Waters
Crispy Smoked Salmon with Beetroot and Fennel Salad
  • Rating:
  • Serves: 4
  • Cook Time: 2 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the batter

  • 2 eggs
  • 150 ml ice cold sparkling water
  • 115 g plain flour
  • 55 g cornflour

  • 200 g smoked salmon, sliced
  • sunflower oil, for deep-frying

For the dressing

  • 2 tsp wholegrain mustard
  • 4 tsp clear honey
  • 5 tbsp extra virgin olive oil

For the salad

  • 4 beetroot, finely shredded
  • 200 g bulb fennel, finely shredded
  • 150 g red cabbage, finely shredded
  • 2 tbsp chopped dill


1. To make the batter; mix the eggs and water together, adding the flour and cornflour and briefly mixing.

2. Heat the oil in a large deep pan.

3. Dip the salmon slices in the batter and deep-fry for 2 minutes or until the batter is crisp. Drain the salmon on kitchen paper

4. To make the dressing; whisk all the ingredients together until thickened.

5. To make the salad; toss the salad ingredients in the dressing.

6. Serve the salmon immediately on the dressed salad.

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