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
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.