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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.
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I like to cook one fritter off now to test the seasoning. This is optional but I strongly recommend it.
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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.
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Repeat until all fritters are cooked, adding a little more oil each time you do a new batch.
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Once all are cooked, top with tartare sauce, a piece of salmon, scatter over the basil and arrange on a platter with lemon slices.
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Serve straight away