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Herb Potato Fritters with Smoked Atlantic Salmon & Watercress

Herb Potato Fritters with Smoked Atlantic Salmon & Watercress
  • ServingsServings


  • For the Fritters
  • 1 T butter
  • 1 egg
  • 1 T all-purpose flour
  • 1 small bunchfinely chopped Parsley
  • 1 small bunch finely chopped Basil
  • Salt & fresh ground pepper to taste
  • Oil for fryingFor the Finish
  • 1 bunch watercress
  • 6 oz. smoked salmon
  • 2 oz. Crème Fraiche
  • 1 oz. lemon juice
  • 2 oz. Olive oil
  • Chives garnish



1 Peel the potatoes and cut into chunks. Cook in salted water for about 20 minutes, and then drain in a sieve.

2 Rub them through the sieve while still warm. Stir in the butter. Add the egg, flour, parsley, and the basil, and stir well.

3 Season with salt and pepper to taste. Heat the oil in a skillet. Take heaping soup-spoonfuls of the mixture and carefully slide them into the hot oil, flattening them slightly.

4 Fry until a light golden brown on both sides.

5 Toss the watercress in the olive oil and lemon juice and season with salt and pepper.

6 Place two fritters on a warm salad plate and top with a small bunch of watercress salad and 2 oz. of smoked salmon.

7 Top with a small amount of crème Fraiche and garnish with chopped chives.

Source: Idaho Potato Commission