Hot Smoked Salmon And Potato Fritters

Name: Hot Smoked Salmon And Potato Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people people
Cuisine: Modern Australian
Ingredients: 500g baby potatoes; Salt, for boiling; 200g hot smoked salmon, flaked; 2 tablespoons chopped fresh dill; 2 spring onions, finely sliced; 1 teaspoon finely grated lime rind; 2 eggs; 1/3 cup self-raising flour; Vegetable oil, for shallow frying; 1/3 cup Greek-style yoghurt; 1 tablespoon sriracha; 2 teaspoons honey; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander

Enjoy Hot Smoked Salmon and Potato Fritters—crispy, hearty, and packed with flavour. Order premium smoked salmon from Pearl Seafoods today!

Hot Smoked Salmon And Potato Fritters displayed on plate.

Serves

6 people people

Prep

10 minutes mins

Cook

20 minutes mins

Difficulty

Easy

About This Recipe

Create crispy and flavourful Hot-Smoked Salmon and Potato Fritters with this easy-to-follow recipe. Combining tender hot-smoked salmon with golden potatoes, these fritters are perfect for a quick meal or an impressive appetiser. Pair them with your favourite dipping sauce for added flavour. Order premium hot-smoked salmon from Pearl Seafoods, delivering fresh, high-quality seafood across Sydney. Whether for entertaining or a family dinner, this recipe brings restaurant-quality results to your table. Start cooking and elevate your seafood dishes with Pearl Seafoods today!

Ingredients

500g baby potatoes
Salt, for boiling
200g hot smoked salmon, flaked
2 tablespoons chopped fresh dill
2 spring onions, finely sliced
1 teaspoon finely grated lime rind
2 eggs
1/3 cup self-raising flour
Vegetable oil, for shallow frying
1/3 cup Greek-style yoghurt
1 tablespoon sriracha
2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Method

Place the baby potatoes in a large saucepan of salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and set aside to cool slightly.
Once cool, mash the potatoes in a large bowl until smooth. Add the flaked hot smoked salmon, dill, spring onions, lime rind, eggs, and self-raising flour. Mix until well combined.
Shape the mixture into small patties, about 2 tablespoons each, and place on a baking tray. Refrigerate for 20 minutes to firm up.
Meanwhile, make the chilli and honey yoghurt. Combine the sriracha, honey, cumin, coriander, and Greek-style yoghurt in a small bowl. Stir until smooth and set aside.
Heat vegetable oil in a deep frying pan or saucepan over medium-high heat. Test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
Fry the patties in batches for 2-3 minutes on each side or until golden and crisp. Transfer to a plate lined with paper towel to drain excess oil.
Serve the hot-smoked salmon and potato fritters warm with the chilli and honey yoghurt on the side.

Featured Product

Frozen Smoked Atlantic Salmon

$49.00 $45.00

Nutrition (per serving)

Calories 235 kcal
Total Fat 9.0 g
Total Carbohydrate 22.0 g
Protein 13.0 g

% Daily Value*

Calories 235 kcal (11% DV)
Total Fat 9.0 g (11.54% DV)
Total Carbohydrate 22.0 g (8.0% DV)
Protein 13.0 g (26.0% DV)

*Based on a 2,000 kcal daily diet.

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