Corn Fritters with Smoked Salmon, Feta and Watercress
The crispy corn fritters not only make this dish a little more substantial but they also make a brilliant compliment to the smoky salmon. The peppery watercress and the tartness of the vinaigrette are perfectly rounded out with the soft creaminess of the feta.
Ingredients · Servings 6
- 1 bunch watercress
- 18 slices smoked salmon (good quality)
- 250 grams Greek feta cheese ((or marinated soft Persian feta))
- 2 tbsp extra virgin olive oil
- 3 tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1/2 tsp icing sugar
- sea salt flakes
- freshly ground black pepper
- corn and coriander fritters
Method · 10 min
- Arrange the salmon slices into little individual scrunched up rosettes.
- Pick out some nice sprigs of watercress.
- In a mixing bowl, whisk together the vinegar, mustard, and sugar.
- Whisk in the olive oil and season with a little salt and pepper.
- Arrange 2 warm corn fritters on each plate.
- Toss the watercress in the dressing and arrange a few sprigs on the fritters.
- Place 2 pieces of salmon on the watercress, and top with a few spots of feta, top with more watercress and finish with the final piece of salmon and a little more fetta.
- Garnish with a drizzle of dressing around the dish and serve with crisp white wine.
This dish is also great for being a little creative with: think of any other meat or fish that would go well with corn and substitute it for the salmon. Roquette (arugula) also makes a great substitute for the watercress. I know you’ll enjoy this recipe and I hope you enjoy making your own variations of it even more.
This dish is based on our previously published corn fritters recipe.