Right now we are smack bang in the middle of summer here in Israel. The coastal areas are suffering their usual extremely nasty heat and humidity. Meanwhile just 40 kilometres away in Jerusalem the days are hot but dry and really quite bearable. Jerusalem evenings it seems were custom made for outside entertaining.
With average evening temperatures in the low 20s, the mountain climate at 850 metres above sea level makes Jerusalem an enjoyable place to party in summer. Low humidity with benign evenings is perfect for cocktails and diplomatic soirees.
This one is great finger food using cubed salmon to replace the usual tempura shrimp. Fresh salmon dipped in a tempura-style beer batter, fried until golden brown and served with a simple tartar sauce!!! You just can’t fry them fast enough.
Salmon Tempura
Ingredients
- 500 g fresh salmon, boned and skinned
- Coarse salt and coarse pepper
- Canola oil for frying
Tempura Ingredients
- 120 g self-rising flour
- 1 tsp baking powder
- 200 ml beer
- 1 egg white
Tartar sauce ingredients
- 50 g creme fraiche
- 200 g mayonnaise
- Heaped tbsp pickled cucumbers, finally chopped
- 1 finely chopped shallot
- Juice of half a lemon; add more if desired
- A small pinch each of salt and pepper
Method
Make tartar sauce first. Put all sauce ingredients into a bowl, mix well with a whisk or fork, cover with cling wrap and set aside in fridge.
Second, make the tempura batter. Whisk the egg white to medium stiff peaks, set aside for a minute. Mix dry ingredients in a bowl and using the same whisk, add the beer a bit at a time. Once mixed in well, gently whisk in egg white, set aside to rest.
This needs deep frying, so you will have to commit quite a bit of oil to a small pot and preheat to a medium temperature. While it is heating, cut the salmon into one inch cubes and sprinkle with a tiny amount of coarse salt and pepper.
Set up with a tray or dish with a paper towel then drip a little batter into the oil to check that the oil is ready.
Do the fish in batches of four or five pieces at a time. First drop the fish into the batter, then remove one at a time and place into the oil. Cook for several minutes, turning to ensure all sides are cooked. When golden in colour, remove to the paper towel. Repeat until all fish is fried.
Serve with the tartar sauce. I guarantee you won’t stop at one or two.
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