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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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute crème fraîche for sour cream.
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
1 tsp Coles Dijon Mustard
2 tsp horseradish cream
1 tsp lemon juice
100g smoked salmon slices
Dill sprigs, to serve
Description
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.
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.
