Ingredients:

  • 1 cup (240 g) full fat, small curd Cottage Cheese (drained)
  • 2 Large Eggs, whisked slightly
  • 3 Tbsp (15 g) Fresh Dill, finely chopped
  • 2 Tbsp (10 g) Fresh Chives, finely snipped
  • 4 oz (115 g) Smoked Salmon, finely diced
  • 1/4 cup (30 g) Oat Flour (or fine ground oatmeal)
  • 1/2 tsp (2 g) Lemon Zest
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1 g) Freshly Cracked Black Pepper
  • 1/2 cup (120 g) Crème Fraîche (or full-fat Greek yogurt)
  • 1 tsp (5 ml) Fresh Lemon Juice
  • Pinch Salt
  • 3 Tbsp (45 ml) Neutral Cooking Oil (e.g., rapeseed/canola)

Instructions:

  1. Prep the Wet Ingredients: In a large bowl, lightly whisk the eggs. Add the cottage cheese and gently stir to combine, ensuring the cheese curds remain mostly intact.
  2. Add Flavour and Protein: Fold in the diced smoked salmon, fresh dill, chives, and lemon zest. Season with salt and pepper, remembering that the smoked salmon is already quite salty.
  3. Incorporate the Binder: Sprinkle the oat flour evenly over the wet mixture. Use a rubber spatula to gently fold it in until just combined. Do not overmix; a few lumps are fine.
  4. Rest the Batter: Set the batter aside at room temperature for 10 minutes. This allows the oat flour to absorb moisture, resulting in a more stable fritter that won’t fall apart when frying.
  5. Heat the Pan: Place the non-stick pan over medium heat. Add 1 tablespoon of cooking oil and allow it to shimmer—this indicates the pan is ready.
  6. Portion and Cook: Scoop 2-3 tablespoons of batter per fritter, spacing them about 1 inch (2.5 cm) apart. Work in batches to avoid overcrowding the pan.
  7. Check for Doneness: Cook for 3 to 4 minutes per side. The first side is ready to flip when the edges look set and the bottom is a deep golden brown.
  8. Finish Cooking: Flip carefully and cook the second side for another 3 to 4 minutes until both sides are golden and the fritter is cooked through (the internal texture should be firm, not runny).
  9. Drain: Transfer the cooked fritters to the prepared wire rack lined with kitchen paper to drain any excess oil.
  10. Repeat: Add a little more oil to the pan for the next batch and repeat the process until all batter is used.
  11. Mix the Sauce: While the fritters drain, combine the crème fraîche, lemon juice, and a pinch of salt in a small bowl. Whisk until smooth.
  12. Plating: Serve 2-3 warm fritters per person immediately, topped with a generous dollop of the Lemon Crème Fraîche.