Pea and dill fritters with smoked salmon
These bite-size fritters are packed with flavour thanks to pea, dill and smoked salmon. They’re perfect as finger food or to start your feast.
- 2 cups (240g) Coles Frozen Peas
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 cup (150g) self-raising flour
- 1/2 cup (125ml) milk
- 2 tbs coarsely chopped dill
- 2 tbs olive oil
- 1 cup (240g) crème fraîche or sour cream
- 1 tsp Coles Dijon Mustard
- 2 tsp horseradish cream
- 1 tsp lemon juice
- 100g smoked salmon slices
- Dill sprigs, to serve
Cook peas in a large saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well.
Place three-quarters of the peas in a food processor. Process until almost smooth. Transfer to a bowl with the remaining peas. Add the egg and whisk to combine. Add the flour and stir to combine. Add the milk and chopped dill. Stir to combine. Season.
Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tbs portions of mixture around the pan. Cook for 1 min or until light golden underneath. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate lined with paper towel. Repeat in 4 more batches with the remaining batter.
Combine the crème fraîche or sour cream, mustard, horseradish and lemon juice in a small bowl. Season.
Arrange fritters on a serving platter. Spoon over the crème fraîche mixture. Top with the salmon and dill sprigs.