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.

30

15m

15m

Ingredients

  • 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

Method

STEP 1

Cook peas in a large saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well. 

STEP 2

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.

STEP 3

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.

STEP 4

Combine the crème fraîche or sour cream, mustard, horseradish and lemon juice in a small bowl. Season.

STEP 5

Arrange fritters on a serving platter. Spoon over the crème fraîche mixture. Top with the salmon and dill sprigs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.