Buñuelos de maíz con salmón ahumado, queso feta y berros
Los crujientes buñuelos de maíz no solo hacen que este plato sea más sustancioso, sino que también combinan a la perfección con el salmón ahumado. El berro picante y la acidez de la vinagreta se complementan a la perfección con la suave cremosidad del queso feta.
- 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
- 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.
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.
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.