Seafood Recipes

Hot Smoked Salmon And PotatoFritters

Hot smoked salmon and potato fritters with dill and spring onion, served with a sriracha and honey yoghurt.

Hot Smoked Salmon And Potato Fritters
6 People
Serves
10 Mins
Prep Time
20 Mins
Cook Time
Easy
Difficulty
Modern Australian
Cuisine
The Recipe

About This SeafoodDish

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

  1. 500g baby potatoes
  2. Salt, for boiling
  3. 200g hot smoked salmon, flaked
  4. 2 tablespoons chopped fresh dill
  5. 2 spring onions, finely sliced
  6. 1 teaspoon finely grated lime rind
  7. 2 eggs
  8. 1/3 cup self-raising flour
  9. Vegetable oil, for shallow frying
  10. 1/3 cup Greek-style yoghurt
  11. 1 tablespoon sriracha
  12. 2 teaspoons honey
  13. 1/4 teaspoon ground cumin
  14. 1/4 teaspoon ground coriander

Method

  1. 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.
  2. 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.
  3. Shape the mixture into small patties, about 2 tablespoons each, and place on a baking tray. Refrigerate for 20 minutes to firm up.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the hot-smoked salmon and potato fritters warm with the chilli and honey yoghurt on the side.
From Our Kitchen

Chef's Tip

Hot-smoked salmon and potato fritters are all about smoky richness, crisp texture, and comforting flavour. Creamy mashed potato and flaky hot-smoked salmon create a soft, savoury centre, while shallow frying gives the fritters a golden crispy exterior. Fresh dill, lime, and spring onion add brightness that balances the richness beautifully, while the chilli and honey yoghurt brings creamy heat and sweetness that ties the whole dish together.

FEATURED

FeaturedProduct

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Slices of frozen smoked Atlantic salmon arranged on black slate with lemon

Frozen Smoked Atlantic Salmon

1kg

Cold-smoked Atlantic salmon, sliced silk-thin and ready to serve straight...

$45.00 kg
$49.00 $45.00 kg
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NUTRITION

NutritionPerServing

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