"These savoury doughnuts are a staple at the Cutler & Co Bar," says Andrew McConnell. "It's the perfect way to get the evening off to a good start alongside a glass of bubbles."
- 100 gm fine semolina
- 1 litre (4 cups) vegetable oil, for deep-frying
- 150 gm sour cream, stirred to soften
- 100 gm salmon roe
- Thinly sliced chives, to serve
- 100 gm unsalted butter
- 115 ml milk
- 1½ tsp caster sugar
- 135 gm plain flour, sifted
- 3 eggs
- 1For choux pastry, combine butter, milk, sugar, 135ml water and ½ tsp salt in a saucepan over medium heat and bring to the boil, stirring constantly. Add flour and stir vigorously until mixture has come away from the pan, and it smells toasted (3-4 minutes). Transfer to an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add eggs one at a time, mixing well between each addition, until incorporated. Transfer dough to a piping bag fitted with a 1.5cm plain nozzle and refrigerate until cool (1-2 hours).
- 2Place semolina on a plate, and pipe walnut-sized balls of choux pastry onto the semolina. Roll them around so they're completely covered.
- 3Heat oil in a saucepan to 180°C. Deep-fry doughnuts in batches, gently stirring oil continuously and turning doughnuts occasionally, until puffed, golden and cooked through (5-6 minutes; be careful, hot oil will spit). Drain on paper towels and season with salt to taste.
- 4Spoon sour cream into a glass, cover with roe, scatter with chives and serve with a pile of doughnuts.
Wine suggestion You're after a wine that cuts through with saline freshness such as the 2017 Domaine Besson Petit Chablis, from Burgundy. Wine suggestion by Liam O'Brien
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