Pea and caper fritters with horseradish cream and Ahia Smoked Blue Moki
These canapes style fritters are perfect for summer entertaining
Ingredients
- 2 cups frozen or fresh peas
- 1/4 cup capers chopped
- 2 cups Savoy cabbage finely shredded
- 4 spring onions finely sliced
- 4 eggs separated
- 3 tbsp corn flour
- 2 tbsp rice flour
- 1 tsp Dijon mustard
- 200 g Ahai Smoked Blue Moki, Gemfish or Salmon
- 2 tbsp horseradish
- 1 cup creme fraiche
- 1 tbsp chives
- 1 tsp lemon zest
To serve, Pomegranate arils, Pea tendrils, mint and basil leaves and Matawhero Pinot Rose 2019
Directions
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Preheat the oven to 200°C. Grease a slice tin, and line with baking paper. Cook the peas in boiling water, until just tender, about 3 minutes. Drain, then plunge in cold water to stop cooking to preserve the colour. Prepare the capers, cabbage, and spring onions.
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Whisk the egg yolk with the flour, seasonings and mustard. Mix this into the prepared vegetables. In a separate bowl, whisk the egg whites until light and foamy, not too stiff. Fold the egg whites into the vegetable mix, until just mixed in.
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Tip the vegetable and egg mix into the prepared tin and spread evenly. Bake in oven for 20-25 minutes. Remove from oven and allow to cool in the pan. When cold, slice into small pieces, or rounds. When cool, cut out round shapes 3-4 cm in diameter.
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Remove the Ahia Smoked fish from the fridge and remove the skin. Flake the fish, using a fork. Mix together the horseradish, chives, lemon zest and season to taste. Spoonful on top of each piece of fritter. Flakes of Ahia Smoked fish, pomegranate arils and sliced peas.
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Arrange on platter and serve with chilled Matawhero Pinot Rose.
