Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “smoked salmon”

Zucchini, Pea and Haloumi Fritters

These wonderful fritters are so easy to make and they taste divine. Just try stopping at one!
You can be fairly casual about the quantities here and can change the herbs to suit what you have. I have also used dill instead of mint.

These are delicious served with Smoked Salmon and sour cream and lemon wedges.

Zucchini, Pea & Haloumi Fritters with Smoked Salmon & Sour Cream

20g butter
2 zucchini, trimmed and finely chopped
1 cup (150g) frozen peas
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
250g packet of haloumi, finely chopped
3 spring onions, trimmed, thinly sliced
2 tbs finely chopped mint
Olive oil to shallow fry
additional finely sliced Spring oinions to serve
Sour Cream or Greek Yoghurt to serve
Lemon wedges, to serve

Melt the butter in a medium frying pan over high heat.
Add the zucchini and cook, stirring, for 2 minutes or until just tender.
Add the peas and cook for a further 1 minute or until heated through.
Remove from heat and set aside to cool slightly.
Place the flour in a large bowl.
Add the egg and milk and stir until well combined and smooth.
Add the zucchini mixture, haloumi, spring onions and mint and stir to combine.
Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat.
Spoon three large sponfuls of mixture around the pan, allowing room for spreading.
Cook for 2 minutes or until fritters are golden.
Use a spatula to turn. Cook for a further 1 minute or until cooked through.
Transfer to a plate lined with paper towel. Repeat in batches with remaining mixture.
Place the fritters on serving plates.
Sprinkle with finely sliced spring onions.
Serve immediately with sour cream and lemon wedges, if desired.

Bon Appetit! 🙂

Luscious Scrambled Eggs with Lemon Scented Ricotta and Smoked Salmon on Sour Dough…

My husband makes this dish for me when I need to be spoiled on a Sunday morning. It’s divine…

Creamy Scrambled eggs with Lemon Scented Ricotta and Smoked Salmon on Toasted Sourdough


1/2 cup ricotta

1 tablespoon finely grated lemon rind

sea salt and cracked black pepper

4 slices sourdough bread

4 eggs

20g butter

200g smoked salmon, sliced

finely chopped spinach and lemon wedges


Mix the ricotta, lemon rind, salt and pepper gently in a bowl

Cook the bread on a preheated hot char-grill pan for 1-2 minutes on each side or until toasted and golden.

Lightly whisk the eggs, salt and pepper together to combine.

Melt the butter in a large non-stick frying pan over medium heat.

Add the egg and cook, stirring, for 1-2 minutes or until almost set.

Remove from the heat.

Divide the toast between plates and top with the scrambled eggs, ricotta mixture and salmon.

Serve with finely chopped spinach and a lemon wedge

Bon Appetit!

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