Hot Smoked Salmon And Potato Fritters
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, halved
- 150g smoked salmon portions
- 1/4 cup finely chopped dill
- 2 spring onions, thinly sliced
- 1 tsp finely grated lime rind
- 3 eggs, lightly whisked
- 1/3 cup (75g) self-raising flour
- Vegetable oil, to deep-fry
Chilli and honey yoghurt
- 1 tsp sriracha or chilli sauce
- 1 tsp honey
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 cup (140g) Greek-style yoghurt
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.
