Pea and Dill Fritters with Smoked Salmon

Ingredients

2 cups (240 g) frozen peas
1 free-range egg, lightly whisked
1 cup (150 g) self-raising flour
1/2 cup (125mL) milk
2 Tbs coarsely chopped dill
2 Tbs olive oil
1 cup (240 g) crème fraîche
1 tsp Dijon mustard
2 tsp horseradish cream
1 tsp lemon juice
100 g smoked salmon slices
Dill sprigs, to serve

Method

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 tablespoon portions of mixture around the pan. Cook for 1 minute or until light golden underneath. Turn and cook for 1 minute 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.

Credits: Coles

Photo Credits: Coles