Food to eat on the hoof
In a food processor, mix – on pulse mode – the salmon, cream cheese, dill and horseradish sauce. Season with lots of black pepper.
Lay out a piece of cling film, big enough to go on plate. Spread out a quarter of the salmon mix and press down into a small patty. Place an egg on top and using the cling film, wrap the salmon around the egg to create an even blanket around the egg. This is actually easier to do than it sounds. At this stage, you can leave them wrapped up and chill them or else press on and finish them off.
Dip the eggs in individual bowls of flour, then beaten egg and then breadcrumbs. This is a bit messy and awkward. Just handle them as gently as possible and when you get to the breadcrumb stage, it will feel a bit less hazardous. A bit like a drowning egg reaching dry, breadcrumbed land. You have to roll them around in the breadcrumbs, possibly even sprinkling the crumbs on top.
Chill them while you heat up the sunflower oil. I don’t have a deep fat fryer at home, but if you do, then feel free to crank it up. Otherwise heat up a relatively small saucepan – preferably one with high sides and a lid, which you can use to calm flames, should all hell break loose.
When a crumb sizzles nicely, fry them by lowering them in gently with a slotted or metal spoon, one at a time. You may have to do this individually. When they become a lovely golden brown all over, after a few minutes, remove them and drain on kitchen paper. Finish the others off. Allow them to cool, sprinkle with some sea salt and cut in half and serve. You can also cool them down and serve cold. The crumb will end up a little soggy, but they taste great and are very filling.
Food cooked and styled by Domini and Peaches Kemp
Domini recommends: Butlers Pantry has brought out a ‘smokin’ beetroot ketchup which is fantastic. A delicious condiment and a bit of a change from the old Heinz