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Smoked fish fritters and cucumber salad

With Jax Hamilton 

Prep Time: 10 mins
Cook Time:  15 min
Serves:  6


Notes: Great fish for this recipe : salmon, mackerel or hoki


150 g Smoked Fish - flaked
1/2 Red Onion - chopped
2 tbsp Fresh dill - chopped
2 tbsp Fresh flat leaf parsley - chopped
65 g Self raising flour
1/2  tsp Baking powder
1 Zest of lemon
1 Eggs
50 ml Milk
2 tbsp Olive oil
20 g Butter


1/2 Cucumber - deseeded in ribbons
1/2 tsp Salt
1.5 tbsp White balsamic vinegar
3 tbsp Fresh coriander - chopped
3 tbsp Fresh chervil - chopped
2 Spring onions - chopped
White pepper
1 cup Mayonnaise
Zest and juice lemon


In a bowl finely flake your fish fillets. Combine onion, dill, parsley. Mix well, a good grind of fresh black pepper (NO SALT)

In another bowl place flour, baking powder, lemon zest, make a well in the centre and add eggs, and milk to make a smooth batter.

Combine fish and milk mixtures, mix well.

Heat your olive oil and a knob of butter and fry small batches of your fish mixture, ensuring you get a wonderful golden colour.  Keep warm.

To make the salad, pop the cucumber ribbons in a bowl with the salt and mix well.  Stand for about 20 mins.  Rinse the salt off the cucumber under plenty of cold running water.  Squeeze dry and place in a bowl.  Add vinegar and herbs.  Mix well and season

To Serve:  Place 3 fritters on a serving plate with a good spoon of salad and a gorgeous amount of sour cream on the side.

(TX: 15 August 2011)