Potato and Salmon Fritters: the Dairy-Free Delight that Captivates the Palate!
If you’re looking for a smoked salmon recipe that breaks away from the usual pasta or savory pies, you’re in the right place.
Today we prepare potato and smoked salmon fritters cooked in a pan, a dish that combines the golden crunchiness of potato rösti with the unmistakable savoriness of fish.
This proposal arises from the need to enhance salmon without using cheeses or creams, making it an ideal choice for those seeking a dairy-free recipe or wanting a light yet flavorful alternative.
The technique is very simple… grating the potatoes with a wide-hole grater and squeezing them well to remove excess water, or by adding a pinch of salt and letting them drain, you get an amazing texture that becomes irresistibly “crunchy” when in contact with hot oil.
Home cooking is increasingly focusing on “comfort food” dishes that are also dairy-free, to meet the needs of lightness and intolerances without compromising the pleasure of a good meal.
These fritters are ideal because they can be made in a few minutes and are loved by the whole family, solving the dilemma of how to cook smoked salmon in an original way.
Accompany this dish with a side of arugula or fresh cherry tomatoes to balance the savoriness of the fish with a note of freshness.
Approx. 70 Kcal per fritter
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 113Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Potato and Salmon Fritters
- 13 oz potatoes (weight without skin – preferably yellow or old potatoes, they are more starchy)
- 5 oz smoked salmon
- 1 egg (small)
- 1 tsp chives
- 2 cloves garlic
- chopped parsley (a little)
- 1 pinch salt
- 1 tbsp all-purpose flour
- 2 tbsp extra virgin olive oil
Tools
- 1 Pan Non-stick Pan
Preparation of Potato and Salmon Fritters
Grate the potatoes with a wide-hole grater, then you can proceed in two ways, either squeeze them well with a cloth, or add a pinch of salt, mix and let them drain in a sieve.
I prepared them a bit in advance so I let them drain in a sieve, and despite the salt, they darkened slightly, but still delicious.
At this point, cut the salmon into small pieces with scissors and add it to the potatoes, add the spices, then the egg and flour, mixing everything well.
Prepare a non-stick pan, add the oil, heat, and with your hands prepare the fritters, place them in the pan and cook over medium heat for 4-5 minutes on each side.
They should be flipped when a crust has formed.
Once cooked, place them on a plate with absorbent paper to remove excess oil, then serve hot and… enjoy your meal!
