Caxton magazines staffThis irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over
INGREDIENTS
For the courgette fritters:
- 2 large potatoes
- 15ml butter, melted
- 50g parsley, chopped
- 15ml wholegrain mustard
- 160ml cake flour
- 5ml baking powder
- salt and pepper
- 2 eggs
- 12 courgettes, grated
- 1 packet spring onions, sliced
- sunflower oil, for frying
For the lemon crème fraîche:
- 250ml crème fraîche
- 125ml Philadelphia
- cream cheese
- zest of 1 lemon
- salt
- 1 packet chives, chopped
To serve:
- 180g smoked salmon, thinly sliced
- 2 lemons, cut into wedges
- chives, to garnish
METHOD
- To make the fritter batter: peel the potatoes and boil in hot water until soft. Mash the cooked potatoes with the melted butter and add the parsley and wholegrain mustard. Add the flour, baking powder, seasoning, eggs, grated courgettes and sliced spring onions. Place in the fridge to cool.
- Meanwhile, make the lemon crème fraîche. Mix the crème fraîche and cream cheese together in a bowl until smooth, then add the lemon zest, salt and chopped chives. Place in the fridge until serving time.
To fry the fritters: heat the sunflower oil in a pan; drop spoonfuls of the batter into the hot oil. Fry until golden brown on each side. Drain on paper towel.
To serve: top each fritter with a slice of smoked salmon, a dollop of lemon crème fraîche, some chives and a lemon wedge.
This recipe serves 8–10 people
