المكونات

  • Warm water 2 tbsp
  • Active dry yeast 2 ½ tsp
  • SpinneysFOOD Fine Grain White Sugar 2 tbsp
  • Melted butter 120g
  • SpinneysFOOD Full-Fat Fresh Cow’s Milk 250ml
  • Large egg 1
  • SpinneysFOOD All-Purpose Flour 550g
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Black Pepper 1 tsp
  • Baking powder ½ tsp
  • SpinneysFOOD Smoked Salmon 200g
  • SpinneysFOOD Pure Sunflower Oil 2L, for frying
  • Parmesan cheese 50g
  • SpinneysFOOD Fresh Parsley A handful

Nutrition (Per serving)

  • سعرات حرارية 847
  • دهون 84.5g
  • المشبعة 11g
  • بروتين 5.2g
  • الكربوهيدرات 19.4g
  • السكريات 1.1g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Smoked salmon beignets

French 30 Mins Prep · 30 Mins Cook


  1. In the bowl of a stand mixer, whisk together the water, yeast and a pinch of sugar. Set aside for approx. 5 minutes, until foamy. Melt the butter. Warm the milk.
  2. Add the butter, milk, and egg together to the yeast mixture. Add in 260g of flour, 2 tablespoons of sugar, salt, freshly ground black pepper and baking powder to the mixture. Mix on low adding more flour until you have a soft, slightly sticky dough. Scrape down the sides of the bowl and cover with cling film. Set aside in a warm place for 1ó hours or until doubled in size.
  3. Punch the air out of the dough then place it on a lightly floured work surface. Roll the dough out into a 40cm x 30cm rectangle. Using a pizza cutter, cut it into 5cm squares.
  4. Place a smoked salmon ribbon in the centre of one square and fold over to cover the salmon. Pinch the sides together. Repeat with the remaining dough squares. Cover lightly with cling film.
  5. Place the oil in a pot and heat to 180°C.
  6. Finely grate the Parmesan then evenly spread it on a tray and set aside.
  7. Working in batches of two, gently lower the beignets into the hot oil and fry for 2-3 minutes, until golden brown on each side. Using a slotted spoon, transfer them directly to the grated cheese and then dust them with them with even more cheese immediately. Allow the oil to return to 180°C before frying each batch.
  8. Finely chop the parsley and sprinkle over the beignets.
  9. Serve immediately.