Russian-style Moselle Fritters

Ingredients

In the Russian adaptation of the Moselle fritters, we incorporate traditional Russian ingredients and flavors to give the dish a distinct Russian twist. The original French recipe is typically made with white fish, but in the Russian version, we use smoked salmon to add a rich and smoky flavor. Additionally, we enhance the batter with dill and garlic, which are commonly used in Russian cuisine. The fritters are served with a dollop of sour cream, a staple in Russian cooking, to provide a creamy and tangy element to the dish. We alse have the original recipe for Friture de la Moselle, so you can check it out.

• 250g (8.8 oz) smoked salmon, finely chopped 250g (8.8 oz) smoked salmon, finely chopped
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 large eggs 2 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Sour cream, for serving Sour cream, for serving
• Fresh dill sprigs, for garnish Fresh dill sprigs, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour, baking powder, salt, black pepper, chopped dill, and minced garlic.
2. 2.
   In a separate bowl, whisk together the milk and eggs until well combined.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until a smooth batter forms.
4. 4.
   Gently fold in the chopped smoked salmon.
5. 5.
   Heat vegetable oil in a deep frying pan or skillet over medium heat.
6. 6.
   Drop spoonfuls of the batter into the hot oil, shaping them into small fritters.
7. 7.
   Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
8. 8.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
9. 9.
   Serve the fritters hot, topped with a dollop of sour cream and garnished with fresh dill sprigs.

Treat your ingredients with care...

• Smoked salmon — Make sure to finely chop the smoked salmon to ensure even distribution throughout the fritters.
• Fresh dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the amount by half.
• Garlic — Mince the garlic finely to avoid any overpowering bites.

Tips & Tricks

• For a lighter version, you can bake the fritters in the oven instead of frying them. Simply place spoonfuls of the batter on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes, or until golden brown.
• Serve the fritters with a side of fresh cucumber and tomato salad for a refreshing contrast.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the batter.
• Experiment with different types of smoked fish, such as trout or mackerel, for a unique twist on the recipe.
• Leftover fritters can be refrigerated and enjoyed cold the next day as a tasty snack.

Serving advice

Serve the Russian-style Moselle fritters as an appetizer at a dinner party or as a main course for a light lunch. They pair well with a side of mixed greens or a simple cucumber and tomato salad. Don't forget to top each fritter with a generous dollop of sour cream and a sprig of fresh dill for an authentic Russian touch.

Presentation advice

Arrange the fritters on a platter, garnished with fresh dill sprigs. Place a small bowl of sour cream in the center for dipping. For an elegant touch, serve the fritters on individual plates with a drizzle of sour cream and a sprinkle of chopped dill on top.