Brunch would have to be one of my favourite meals as the options are endless.  While I love going out for brunch, I love nothing more than going to the fridge and getting my creative food brain going with the ingredients that I have on stand by.  Hot Smoked Salmon is often in my fridge as it is so versatile and generally has a long fridge life compared to other seafood ingredients.  It can also be used in frittata’s, pasta recipes, risotto’s and even on top of soups.  It is healthy, relatively inexpensive and a little goes a really long way.  Hence, this Easter, I made these delicious Hot Smoked Salmon Fritters laden with dill and sliced asparagus and topped with beautifully ripe avocado and a perfectly poached egg.  So good!

Prep time:  15 Minutes

Cooking time:  20  Minutes

$$ Medium Budget

Serves 4

For the Hot Smoked Salmon Fritters:

Olive oil for frying

150gm of Hot Smoked Salmon

1 small brown onion

2 bunches of asparagus, ends trimmed and half of the stalks finely sliced (leave about 3 inches of the top of the spears whole – see image)

Grated rind of 1 lemon

1/2 a bunch of dill, finely chopped

1 cup of Self Raising Flour

2/3 cup of grated tasty cheese

3 eggs

2/3 a cup of buttermilk

Sea salt & cracked pepper

1 large ripe avocado, quartered and then peeled and thinly sliced

4 poached eggs (I cheat and use the silicone cups as it eliminates yolk bursting issues)

4 handfuls of baby rocket

Dill Sprigs, finely grated lemon rind and chilli flakes to serve

Lemon wedges to serve

Extra Virgin Olive Oil or Lemon Infused Olive Oil for drizzling (I love this stuff and use it all the time Pukara Estate make a fabulous one)

To prepare the Hot Smoked Salmon Fritters, place the chopped asparagus, onion, hot smoked salmon, grated rind of 1 lemon, flour, eggs, cheese, buttermilk, sea salt and pepper and finely chopped dill into a large mixing bowl and use a spatula to combine the mixture until the batter is nice and smooth and well combined.

Preheat the oven to 180°C.  Heat a large, non-stick fry pan and add a little olive oil.  Use a large tablespoon and place scoops of the mixture into the pan, but don’t over crowd so that the fritters join up, 3-4 at a time is perfect.  Cook the fritters on either side, in batches until golden and when golden, place on a lined baking tray and pop them in the oven to finish cooking.

Heat a large pot of water and bring it up to a simmer.  Crack the poached eggs into lightly greased silicone cups (or do the traditional method if that is your preference) and place them in the water, pop a lid on and cook for 5 minutes on a medium simmer for the perfectly poached egg.  Remove the eggs and drop the asparagus spears into the water for a minute or two until bright green and just tender.

To plate the dish, place a handful of rocket leaves on each plate, drizzle with a small amount of extra virgin and season lightly with salt and pepper.  Place a couple of Hot Smoked Salmon Fritters on the rocket and then place the asparagus spears and poached eggs on top. Fan the avocado over the egg and sprinkle over grated lemon rind, chilli flakes and dill sprigs.  Serve with lemon wedges and a final drizzling of extra virgin or lemon infused extra virgin olive oil, if you have it.

Are you looking for more Fritter recipes?  These ones were pretty good too……

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that are at no additional cost to you, I may earn a small commission.