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Hot-smoked salmon and potato fritters

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After an easy starter when entertaining? Make our hot-smoked salmon and potato fritters. Served with chilli and honey yoghurt, these crunchy bites will satisfy any crowd.

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes
Hot-Smoked Salmon and Potato Fritters on a serving plate with a yoghurt dipping sauce


  • 500g baby potatoes, halved
  • 150g Coles Tasmanian Hot Smoked Salmon Portions, flaked
  • ¼ cup finely chopped dill
  • 2 spring onions, thinly sliced
  • 1 tsp finely grated lime rind
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • ⅓ cup (75g) self-raising flour
  • Vegetable oil, to deep-fry

Chilli & honey yoghurt

  • 1 tsp sriracha or chilli sauce
  • 1 tsp honey
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ cup (140g) Greek-style yoghurt

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain well. Place in a large heatproof bowl. Season. Use a potato masher to mash until almost smooth.
  2. Step 2

    Add the salmon, dill, spring onion, lime rind, egg and flour to the potato in the bowl. Stir to combine.
  3. Step 3

    To make the chilli and honey yoghurt, combine the sriracha or chilli sauce, honey, cumin and coriander in a small bowl. Season. Place the yoghurt in a serving bowl. Spoon over the honey mixture and gently marble.
  4. Step 4

    Add enough oil to a wok or large deep saucepan to come 6cm up the side of the wok or pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully add 4 small spoonfuls of the potato mixture to the wok or pan. Cook for 2 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with the remaining potato mixture.
  5. Step 5

    Transfer fritters to a serving plate. Serve with the chilli and honey yoghurt.

Recipe tip

Serve with lime wedges and dill sprigs.