This is a little Irish homage to a Japanese street food dish called Taoyaki (octopus balls).
A little batter ball filled with smoked salmon, pickled cucumber, sour cream, dill and capers. Sprinkled with toasted black sesame seeds and Shichimi Togarashi (a Japanese 7 spice blend including chilli pepper, roasted orange peel and seaweed). Hot and lightly crispy on the outside, yielding to soft creamy centre.
To make these you do need an ebleskiver pan - which I’ve used before to make these sweet cinamon apple ebelskivers. You pour the batter into moulds in the pan, then add the smoked salmon. When the bottom of the balls are cooked and golden, you flip them with chopsticks so the uncooked batter from the inside pours out to create the other side of the ball.
They’re amazingly simple and tasty.
|Smoked Salmon Doughnuts|
- Batter (to make 20):
- 100g all-purpose flour
- 1 eggs
- 300ml of cold water
- 3 grams salt
- 1 tablespoon of ground seaweed
- 2 teaspoons soy sauce
- Whisk together to make the batter.
- In a separate bowl finely dice the smoked salmon and add a large tablespoon of sour cream, some pickled cucumber, dill and chopped capers.
- Pour the batter into the pan moulds – and add a spoonful of the salmon.
- Flip the balls when one side is done (using chopsticks or skewers).