Smoked Salmon Beignets + Hot Pepper Jelly & Honey Butter

I love a lot of the flavors and cooks that come out of New Orleans. This is adapted from a Susan Spicer, Bayona, recipe. I recently served it at a Pop-Up Kitchens at South and it went over like gangbusters. Enjoy.

Smoked Salmon Beignets + Hot Pepper Jelly & Honey Butter

Makes roughly 24

  • 2c flour

  • 2tsp baking powder

  • 1 1/2c soda water or La Croix

  • 1/2lb smoked salmon, preferably strips or bellies coarsely chopped

  • 1 red bell pepper, diced

  • 1/2 yellow bell pepper, diced

  • 1 jalapeno pepper, diced

  • 1 bunch scallions, chopped fine

  • Zest of one lemon + 2-3T of juice

  • S&P

  • Frank's or Tabasco

  • Vegetable oil, for frying

  • Hot Pepper Jelly

  • Honey Butter

Mix flour and baking powder. Mix in soda water. Add the rest of the ingredients. Let rest for 10min. Heat about an incher or so of oil to 375F. Drop in batter by the spoonfuls and brown, turning frequently. About 3 - 5min. Drain on paper towels or bags. Serve with a hot pepper jelly and honey butter.

Jess Young