Herb fritters with smoked salmon

Annabel Langbein / 05 January 2012

These delicate salmon fritters make an ideal starter or canapé at a dinner party. If you’re making fritters in bulk, you can speed up the process by quickly browning them and then finishing them in an 180°C oven for 8–10 minutes until spongy to the touch

Standing time

5-15 minutes

Cooking time

4-5 minutes per batch


60 small or 30 medium


  • 175g plain flour
  • 3 tsp baking powder
  • 3 eggs
  • 250ml soda water or water, chilled
  • 1 tsp salt ground black pepper
  • 8 tbsp finely chopped basil
  • Finely grated zest of 1 lemon
  • 2–3 tbsp neutral oil or spray oil

To serve:

  • 150g thinly sliced smoked salmon
  • 125ml sour cream and sprigs of dill


To make the fritter base batter, combine the flour, baking powder, eggs, soda water or water (the soda water makes the fritters particularly light), salt and pepper in a mixing bowl, beating to make a smooth batter. Cover and stand for 15 minutes or for up to 4 hours in the fridge (this allows the gluten in the flour to rest and ensures the fritters will be tender).

Stir chopped herbs and lemon zest into the rested batter. Heat a heavy frying pan over a medium heat and coat or spray lightly with the oil. Drop small spoonfuls of mixture into the hot pan and cook until bubbles form in the mixture, then turn to cook the other side. Fritters are cooked when they bounce back when pressed gently. Lightly re-oil pan between batches.

Top each fritter with a small slice of smoked salmon and garnish with a little sour cream and a sprig of dill.

From The Free Range Cook by Annabel Langbein

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