These Green Pea Fritters with Salmon Gravadlax are quick and easy to whip up, deliver on impressiveness and taste incredible.Jump to Recipe
I was given some Salmon Gravadlax recently by High Country Salmon and while I was in the kitchen on a chilly Saturday with my children, this recipe idea came into my head. Green Pea Fritters with Salmon Gravadlax. I adore fritters and like to include vegetables where possible. These ones have 3 cups of frozen peas so they are full of veg, and also affordable to make. I topped the fritters with tartare sauce and slices of the Salmon Gravaldax.
This recipe uses mainly staple ingredients. Frozen peas, self raising flour, eggs, milk, chopped herbs – I used basil and coriander. I love mint with peas too. It also has salt and pepper and lemon zest.
How to make Green Pea Fritters with Salmon Gravadlax:
We are starting with the self raising flour in a large bowl, making a well and adding whisked eggs and milk. You pour the wet mix right in the middle of the well then add the peas, lemon zest, herbs and seasoning. Mix well.
To check the seasoning, I like to fry off one fritter as a test. Taste this and adjust seasoning if needed. Once you are happy with the flavour, it’s time to cook.
Add a little oil to a non stick pan, add spoonfuls (about 1 tablespoon in size) of mixture to the pan, cook on each side until golden and cooked through. Serve with Tartare, sliced salmon and slices of lemon and a few more herb leaves.
Common questions about Green Pea Fritters with Salmon Gravadlax:
I don’t like peas? No worries, use corn! Or even chopped cauliflower.
What herbs can I use? Any soft herbs will work well, parsley, sage, coriander, mint, dill, chives.
What can I use instead of self raising flour? You can make your own self raising flour by whisking together 1 cup of flour, with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Only use 3/4 cup for this recipe.
Green Pea Fritters with Salmon Gravaldax
- 3 cups Frozen Peas defrosted
- ¾ cup self raising flour
- 2 eggs
- ½ cup milk
- ½ cup chopped herbs I used basil and coriander, mint would also be lovely
- The zest of 1 lemon
- Salt and pepper
- Lemon slices
- Tartare sauce
- Salmon Gravaldax
- Basil leaves
In a large bowl, add the flour and make a well in the centre. Take medium sized jug or bowl and whisk together the eggs and milk. Pour egg mix into the well in the flour. Add the peas, lemon zest, herbs and seasoning. Mix with a wooden spoon.
I like to cook one fritter off now to test the seasoning. This is optional but I strongly recommend it.
To cook the fritters, heat oil in a non stick pan over a medium heat. Add spoonfuls of pea mixture to the pan and cook until golden, around 2-3 minutes on each side. Once cooked through, remove from the pan.
Repeat until all fritters are cooked, adding a little more oil each time you do a new batch.
Once all are cooked, top with tartare sauce, a piece of salmon, scatter over the basil and arrange on a platter with lemon slices.
Serve straight away