Potato And Feta Fritters With Smoked Salmon Recipe – Australian Special
Indulge in the perfect blend of rustic comfort and sophisticated elegance with Potato and Feta Fritters with Smoked Salmon. This delightful dish brings together the crispy, golden goodness of homemade potato fritters with the creamy tang of feta cheese and the rich, smoky allure of premium salmon.
The fritters, made from freshly grated potatoes and crumbled feta, offer a satisfying crunch and a savory depth of flavor. Their delicate crispiness contrasts beautifully with the smooth, smoky salmon that crowns each fritter. Garnished with a touch of fresh dill or chives and a squeeze of lemon, this dish is as visually appealing as it is delicious.
Ideal for a leisurely brunch or an elegant appetizer, Potato and Feta Fritters with Smoked Salmon showcases Bill Granger’s signature style of blending simple ingredients into extraordinary meals. Whether you’re hosting a special occasion or simply treating yourself, this recipe promises a taste of indulgence and refinement in every bite.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Fritters:
- 500g (about 1 lb) potatoes, peeled and grated
- 150g (about 5 oz) feta cheese, crumbled
- 1 small onion, finely chopped
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives (optional)
- Salt and black pepper, to taste
- Olive oil or vegetable oil, for frying
For Serving:
- 200g (about 7 oz) smoked salmon
- 1 tablespoon capers (optional)
- Lemon wedges, for garnish
- Fresh dill or chives, for garnish
How to make Potato And Feta Fritters With Smoked Salmon Recipe:
Prepare the Potatoes: Peel and grate the potatoes. To remove excess moisture, place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Mix the Fritter Ingredients: In a large mixing bowl, combine the grated potatoes, crumbled feta cheese, finely chopped onion, eggs, flour, and chopped chives (if using). Season the mixture with salt and black pepper to taste. Mix everything together until well combined.
Heat the Oil: Heat a generous amount of oil in a non-stick skillet over medium heat. You want enough oil to coat the bottom of the skillet.
Cook the Fritters: Spoon dollops of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches, depending on the size of your skillet.
Drain and Serve: Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.
Assemble the Dish: Arrange the fritters on a serving plate. Top each fritter with slices of smoked salmon. Garnish with capers, lemon wedges, and fresh dill or chives as desired.
Recipe Notes:
Potato Variations: You can use different types of potatoes, but starchy potatoes like Russets work best for crispiness.
Cheese Alternatives: If you don’t have feta, you can use other crumbly cheeses like ricotta or goat cheese.
Oil Temperature: Make sure the oil is hot enough before adding the fritters to ensure they crisp up well. If the oil is too cool, the fritters might become soggy.
Serving Suggestions: These fritters are delicious served warm or at room temperature. They pair well with a simple green salad or as part of a larger brunch spread.
