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Smoked Trout Fritters with Lemon & Dill

My smoked fish addiction is pretty out of hand. In fact, smoked anything really tickles my fancy…but I am wary of the sodium content. I try to limit my intake to once a week, and am sure to drink plenty of water on that day. That being said, smoked trout is an excellent good source of protein, B vitamins, vitamin D, magnesium and selenium. It also contains plenty of omega-3 fatty acids, which have been linked to a lower risk of heart disease, macular degeneration and Alzheimer’s disease. Try these delicious gluten-free fritters to get your fix at breakfast or lunch!



SERVES: 2 as a main dish, or 12 as canapés


  • ¾ cup buckwheat flour
  • 2/3 cup unsweetened almond milk (or milk of choice)
  • 1 free-range egg
  • 1 lemon (zested)
  • 1 teaspoon Himalayan sea salt
  • 1 teaspoon gluten-free baking powder
  • 2 tablespoons fresh dill (plus additional to garnish)
  • 1 tbsp coconut oil
  • black pepper to taste
  • 200 grams smoked trout (or salmon)


  1. Whisk together the egg, milk and pepper.
  2. In a bowl, sift flour, salt and baking powder.
  3. Gradually pour egg mix into dry ingredients, stirring until well combined.
  4. Fold through 1 tablespoon of lemon zest, and two tablespoons of dill.
  5. Refrigerate mixture for 15 minutes.
  6. Heat a large frying pan over medium-high heat and add the coconut oil.
  7. Drop 1 tablespoon of fritter mixture into pan.
  8. Cook for 1-2 minutes until browned lightly underneath and bubbles appear on the surface.
  9. Turn, cook for 30 seconds to 1 minute, or until fritters are cooked.
  10. Repeat with remaining  mixture, adding additional coconut oil if needed.
  11. To serve, top fritters with smoked trout, remaining dill and a squeeze of fresh lemon juice.


Serve on top of a large bed of salad leaves to turn this into a delicious main meal.
For a special occasion, add a teaspoon of crème fraîche before topping with trout.
Swap dill for chives if you prefer.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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