Pea and corn fritters with hot smoked salmon

MAKES: 24 Ingredients

145g (1 cup) frozen corn kernels

150g (1 cup) frozen peas 50g (1⁄3 cup) self-raising flour 1 egg, lightly whisked 60ml (1⁄4 cup) milk

1 tbs finely chopped chives 2 tbs olive oil

90g (1⁄3 cup) creme fraiche 2 tsp horseradish cream 200g hot smoked salmon, coarsely flaked

Dill sprigs, to serve Lemon wedges, to serve

Method

Cook the corn and peas in a large saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.

Whisk together the flour and egg in a medium bowl. Gradually add the milk and whisk to combine. Add the pea mixture and chives and stir to combine. Season with salt and pepper.

Heat a little of the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful quantities of batter into the pan, allowing room for spreading. Cook for 1–2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with remaining batter and oil in 3 more batches.

Combine creme fraiche and horseradish in a small bowl. Place fritters on a serving platter and dollop with creme fraiche mixture. Top with smoked salmon and dill sprigs. Serve with lemon wedges, if desired.