Pea and caper fritters with horseradish cream and Ahia Smoked Blue Moki



Pea and caper fritters with horseradish cream and Ahia Smoked Blue Moki

These canapes style fritters are perfect for summer entertaining

Prep Time 20 minutes
Cook Time 25 minutes
Servings 10


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Arrange on platter and serve with chilled Matawhero Pinot Rose.