Smoked Salmon & Pea Fritters

Smoked Salmon & Pea Fritters
Photo by Scott Phillips


  • 2 Tbs. capers, drained, rinsed, and roughly chopped
  • 1-½ cups vegetable oil
  • Kosher salt
  • 1 bunch scallions, thinly sliced (white and green parts kept separate)
  • ¼ tsp. ground white pepper
  • 1 cup frozen peas (about 5 oz.)
  • ¼ lb. smoked salmon, cut into ¼-inch dice (about ¾ cup)
  • + 5 more ingredients
    • 1 cup sour cream
    • 2 large eggs
    • 5-½ oz. (1-¼ cups) all-purpose flour
    • ¾ cup whole milk
    • 2 tsp. baking powder

Position a rack in the center of the oven and heat the oven to 200°F. In a medium bowl, mix the sour cream with the scallion greens and capers. In a large bowl, whisk the eggs until frothy. Whisk in the milk. Stir in the salmon, peas, and the white parts of the scallions. Add the flour, baking ...

View full recipe at Fine Cooking


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