1290. SMOKED SALMON, GOAT CHEESE and BACON SPRING ROLLS

serves four


200 grams smoked salmon, trimmings, chopped
4 bacon rashers, cooked until crispy then chopped
100 grams potatoes, boiled, drained and crushed
1 finely sliced red onion
8 basil leaves, shredded
100 grams goat cheese, crumbled
1 pinch salt and fresh ground black pepper
8 large rice paper wrappers
1 beaten egg
500 ml vegetable oil for deep-frying

To serve
1 jar chutney
1 mango, peeled and finely diced
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon chopped chives
0.5 lemon juice
1 head curly endive

Mix together the smoked salmon, bacon, potato, onion, basil and goat's cheese in a bowl. Season with salt and freshly ground pepper, bearing in mind the saltiness of the smoked salmon and bacon.

Lay out the spring roll sheets and place a quarter of mixture along the bottom of each sheet. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges.

Heat the vegetable oil in a wok or deep-fat fryer until 180ºC. Deep-fry the spring rolls until golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.

Mix together the chutney, mango, balsamic vinegar, olive oil, chives and lemon juice. Season to taste with salt and freshly ground pepper.

Arrange the fritters, dressing and endive on a serving plate and serve at once.


courtesy of: Andrew Nutter, Christmas Live, UKTV Food, Sky Channel 249, Virgin TV 260