Smoked Salmon, Red Onion 
and Dill Fritters

By Dixie Elliott

Smoked Salmon, Red Onion 
and Dill Fritters
Smoked Salmon, Red Onion 
and Dill Fritters recipe, brought to you by MiNDFOOD.

Salmon and dill is a classic flavour combination, and works well with red onion in these fritters.

Serves 4 (makes about 18 fritters)

1¼ cups self-raising flour

¼ cup cornflour

1 cup buttermilk

2 eggs

20g butter, melted and cooled

1 small red onion, finely chopped

¼ cup dill sprigs, finely chopped

200g smoked salmon

1 tbsp olive oil

50g jar black lumpfish (caviar), optional

dill sprigs, to serve

lemon wedges, to serve

1 Combine self-raising flour and cornflour in a bowl. Whisk buttermilk, eggs and butter in a jug. Add milk mixture to flour mixture and stir until smooth and well combined. Stir in onion and dill. Finely chop half the salmon and add to batter.

2 Heat 1 tsp olive oil in a large non-stick frying pan over medium-low heat. Drop tablespoonfuls of salmon batter into pan, 
3-4 at a time, cooking for 2 minutes or until bubbles form on the top of fritters and base is golden. Turn and cook for 1 minute or until golden and cooked through.

3 Place fritters onto a serving platter. Top with remaining pieces of salmon, a sprig of dill and ¼ tsp of lumpfish.

4 Serve 
with wedges of lemon.

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