Buttermilk Salmon
Lemon Juice	tbsp
Salmon	g
All-Purpose Flour	g
Baking Powder	tsp
Butter Milk	ml
Sunflower Oil	ml
Remoulade
Shallots
Pickles
Capers	tbsp
Yoghurt	g
Mayonnaise	g
Mustard	tbsp
Fresh Chives	tbsp
Fresh Parsley	tbsp
Salt & Pepper to taste

1. For the remoulade, peel the shallot, finely dice, and place in a bowl. Pour boiling hot water over shallots, steam for 1 minute, put in a sieve, quench with cold water and drain. Drain the pickles as well and dice finely. Roughly chop the capers.
2. In a medium bowl, mix the yogurt, salad mayonnaise and mustard. Add in the shallots, cucumbers and capers and season with salt and pepper. Wash the chives and parsley, shake dry and chop finely. Stir into the remoulade.
3. In a large saucepan heat up the oil to 175 ºC. In the meantime, cut the salmon fillets into 2-3 cm thick pieces and season with lemon juice, salt and pepper.
4. Mix two-thirds of the flour with the baking powder in a bowl. Stir in the buttermilk, using a whisk, until smooth.
5. Turn the salmon fillets in the remaining flour, dip them in portions into the batter, drain and fry for about 4 minutes until golden brown. Remove and drain on kitchen paper.
6. Serve the fish sticks with remoulade.

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