Marinate salmon fillet and red pepper with oil, salt and pepper and cook in the oven @ 200° C for 8 minutes or under the grill till cooked. Leave it to cool.
Finely chop the roasted red pepper and flake the salmon and add to a bowl.
Add Patum Poachers relish and finely chopped chives and mix well.
Stuff the drained and dried olives with the above mix making sure the olives do not break. Repeat this process for all the olives.
Make a coating consistency batter with plain flour and water.
Coat the stuffed olives in a little batter and then coat them with crumbs. If needed coat the olive again with a little batter and then crumb it again. This is called double crumbing.
Leave them to dry on a tray and then deep fry them in hot oil @ 180°C till light golden in colour.
To make garlic aioli add all the ingredients in a bowl and mix well. Serve with hot fried olives.
