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Minted Pea Fritters with Smoked Salmon
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Make a sensational starter with these delicious summery fritters, served layered with crème fraîche and smoked salmon.
These fritters can be made the day before. To transport, layer between pieces of baking parchment in an airtight plastic container. To serve warm, place the fritters on a baking sheet and cook in a preheated oven at 180°C, gas mark 4 for 5 minutes, turning once, until hot through. To serve cold, remove from the fridge 15 minutes before assembling.
Use 450g fresh shelled peas instead of the frozen peas. Place in a pan of boiling water and simmer for 2 minutes. Drain and refresh under cold water, then drain again thoroughly and continue from Step 1.
Typical values per serving:
This recipe was first published in May 2005.