Chilli Seafood Platter

Recipe by Kasper Kwolik, Amy Taylore, Alana Munro & Alisha Parkington (pcitured, L-R), winners of our recipe competition at Elgin High School

Ingredients

For the Salmon:

•  2 x 100g skinless salmon fillet
• 1 egg, beaten
• Plain flour, for coating salmon
• 80g breadcrumbs
•  Oil, for frying

For the Salt & Chilli Chips:

• 10g sea salt
• 10g chilli flakes
• 2 large potatoes, cut into wedges
• Oil, for frying

For the Guacamole:

• 1 avocado, peeled and destoned
• ½ spring onion, finely sliced
•  ¼ red onion, finely diced
• ¼ red pepper, finely diced

For serving:

• 2 tablespoons mayonnaise
• Blue food colouring
•  ½ lemon, cut into 2 x wedges

Method

1. To make the chips, combine the sea salt and chilli flakes and then coat the potato wedges with the salt & chilli mixture
2. Heat 30ml oil in a pan and fry the wedges for 4-5 minutes on one side, flip and cook for another 4-5 minutes, until golden and crispy
3. To make the salmon, dip the salmon fillets into the egg, then flour and then coat with breadcrumbs
4. Heat 30ml oil in a frying pan and pan-fry for 8-10 minutes, turning halfway through
5. For the guacamole, mash the avocado and combine with the spring onion, red onion and red pepper
6. Combine the mayonnaise with 2 drops of blue food colouring, and use this to decorate the plate. Serve the salmon, salt & chilli chips and guacamole, with a wedge of lemon.