Smoked Recipes

White’s Smoked Salmon Fritters


1 Small Red Capsicum

3 Spring Onion finely chopped

1 Tbsp Parsley chopped

1/2 Cup Plain Flour

1 Tbsp Lemon Juice

2 Eggs lightly beaten

350 Grams Zucchini grated

1 Tbsp Dill chopped

250 Grams Haloumi grated

Salt & Pepper

1 Cup Smoked Salmon Pieces chopped

Oil to Shallow Fry

Smoked 5 Fritter Tapenade-001

Preheat oven to 180c.

Place capsicum onto baking tray.

Sprinkle some olive oil on top ad roast for 20 minutes until skin is blackened.

Transfer to bowl cover with plastic wrap, leave for 10 minutes.

Then remove skin and finely chop. Place in a bowl with parsley and lemon juice.

Set aside until serving.

Grate zucchini, haloumi and chop smoked salmon. Place in a bowl with spring onion, flour, egg and dill season with salt and pepper.

Stir until combined.

Heat frying pan over a medium heat.

Add a little oil shallow fry spoonfuls of mixture for 1-2 minutes per side.

Drain on kitchen paper.

Repeat with remaining mixture top with capsicum salsa.

Then serve.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.