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Epicurious

Smoked Salmon Beignets with Brandied Tomato Sauce

Here’s one I stole from my friend, mentor, and sometimes tormentor from Louis XVI Restaurant, Daniel Bonnot. He taught me how to make these about twenty-five years ago. Beignet is essentially just a fancy French word for a fritter. In New Orleans, people have been known to subsist on beignets and coffee alone. This is not advisable. Feel free to substitute chopped crayfish tails for the smoked salmon—both versions are dangerously addictive.

Recipe information

  • Yield

    makes 24 beignets

Ingredients

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)
Salt
Hot sauce
Vegetable oil, for frying

Brandied Tomato Sauce

1 cup mayonnaise, preferably homemade (p. 181)
2 tablespoons cream
1/4 cup ketchup
1 tablespoon brandy
1 tablespoon chopped fresh tarragon or basil

Preparation

  1. Step 1

    Sift the flour and baking powder together and whisk in the soda water to make a smooth, thick paste. Stir in the salmon, peppers, scallions, garlic, and lemon zest. Add salt and hot sauce to taste. Let the batter rest 10 minutes.

    Step 2

    Heat 1 inch of oil in a medium deep skillet over medium-high heat. Drop batter by spoonfuls into the preheated oil and cook, turning frequently, until golden brown, about 3 minutes. Drain the beignets on paper towels and serve with Brandied Tomato Sauce.

  2. Brandied Tomato Sauce

    Step 3

    Mix all the ingredients together in a small bowl. Serve immediately with hot beignets, or cover and chill until needed. This sauce will keep 2–3 days in the refrigerator.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
TagsFritterBrandyAlcoholBeveragesCajun & CreoleSouthernAmericanSmoked SalmonSalmonFishSeafoodStarterMainDinnerNut FreeMake AheadFryCookbooks
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