Pascal Aussignac serves up delightful canapés in the form of crispy smoked haddock 'doughnuts', made from a choux pastry base. The vibrant lettuce and Lee Kum Kee Chiu Chow Chilli Oil sauce is both cooling and delightfully spicy – the perfect snack for a dinner party.

 

Link to full recipe (courtesy of greatbritishchefs.com)

Crispy haddock doughnuts with lettuce and chilli oil sauce

£0.00Price
Cooking style
Preparation: Moderate

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