Smoked Salmon & Pea Fritters

Smoked Salmon & Pea Fritters
Photo by Scott Phillips


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