Smoked Salmon & Pea Fritters

Smoked Salmon & Pea Fritters
Photo by Scott Phillips


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

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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