Minted Pea Fritters with Smoked Salmon

Make a sensational starter with these delicious summery fritters, served layered with crème fraîche and smoked salmon.

  • Preparation time: 15 minutes
  • Cooking time: About 20 minutes
  • Total time: About 35 minutes 35 minutes

Serves: 8


  • 400g frozen peas, defrosted
  • 20g pack fresh mint, leaves only
  • 2 medium eggs
  • 2 tbsp low fat natural yogurt
  • 100g plain flour
  • 1 tsp baking powder
  • Oil, for frying
  • 200ml tub crème fraîche
  • Grated zest of 1 lemon, plus lemon slices to garnish
  • 140g pack Waitrose Heathland Scottish Smoked Salmon, cut into thin strips
  • 100g bag watercress


  1. Place the peas in a food processor with the mint leaves and pulse to roughly chop.
  2. Add the eggs, yogurt, flour and baking powder then season well. Blend until all the ingredients are combined.
  3. Heat a large frying pan over a medium heat and add a tablespoon of oil. Place heaped tablespoons of the fritter mixture in the pan and press down with the back of a spoon to flatten. (To prevent the mixture from sticking, dust the spoon with a little flour.) Cook for 2-3 minutes until the undersides become golden, then turn and cook the fritters for a further 2-3 minutes. Keep warm in a low oven while you repeat with the remaining mixture, until you have 16 fritters.
  4. Place the crème fraîche in a bowl, stir in the lemon zest and season with black pepper.
  5. Place 1 fritter on a serving plate and top with a little of the crème fraîche and a few strips of smoked salmon. Place another fritter on top and finish with a little more crème fraîche and salmon. Serve garnished with watercress leaves, freshly ground black pepper and lemon wedges.