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Potato & Feta Fritters with Gravadlax

potato and feta fritters with gravadlax



500g desiree or other starchy potatoes

1 small onion

2 eggs

2 T chopped mint

4 T crumbled feta

3 T plain flour

1/3 cup (80ml) light-flavoured oil, to fry

8 eggs

125g sour cream

Herb oil or pesto

250g gravadlax, sliced

1 lemon, cut into wedges



  1. Peel and grate the potatoes and onion into a colander, stir in a little salt and leave to drain for 20 minutes. Squeeze out any moisture with your hands.
  2. Beat the 2 eggs lightly and mix with the potatoes and onion. Stir in the mint, feta and flour. Season well with sea salt and freshly ground black pepper.
  3. Heat the oil in a large frypan. Add 2 T fritter mixture to the pan and squash lightly to make a 7cm pancake. Cook 2-3 fritters at a time, depending on the size of your pan (this mixture should make 8-10 fritters). Cook on both sides until golden brown.
  4. To poach the eggs (8), bring 5cm of water to the boil in a frying pan. Turn off the heat and immediately add the eggs. To minimise spreading, break the egg directly into the water, opening the two halves of the shell at the surface so the egg slides in. Cover with a tight-fitting lid and leave undisturbed for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on kitchen paper.
  5. Serve the fritters topped with a little sour cream, poached eggs, gravadlax, a drizzle of herb oil and lemon wedges.


Serves 4.

Recipe adapted from


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