Smoked salmon on potato fritters

Salmon and potatoes are a great taste combination. Nadine potatoes work particularly well for this easy to make mid-week meal in under 20 minutes.

  • 20 mins cooking
  • Serves 4
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Smoked salmon on potato fritters
  • 800 gram waxy potatoes
  • 2 eggs, lightly whisked
  • 2 spring onions, finely chopped
  • salt
  • olive oil
  • 200 gram cold smoked salmon
  • 150 gram sour cream
  • 2 teaspoon horseradish sauce
  • finely grated rind of 1/2 lemon


Smoked salmon on potato fritters
  • 1
    Peel and grate potatoes. Rinse in a colander, drain well and dry.
  • 2
    Mix potato with egg and spring onion. Season with salt.
  • 3
    Heat oil in a large frying pan and cook large spoonfuls of potato in batches until crisp and golden. Drain on paper towels.
  • 4
    Place 2 fritters on each plate and top with smoked salmon and dollops of combined sour cream and horseradish sauce. Sprinkle with lemon rind and serve.

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