Smoked Salmon with Watercress and Persian Fetta on Corn Fritters
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Recipe serves:
6
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A Little Background
The crispy 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 fetta.
This dish is also a great dish to be 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 variations of it even more.
What you'll need
- 1 bunch of watercress
- 18 Slices good quality smoked salmon
- 250 grams of marinated soft Persian fetta
- Good quality extra virgin olive oil
- Good quality champagne vinegar
- Dijon mustard
- Icing sugar (powdered)
- Sea salt flakes
- Black pepper corn mill
- 1 recipe Corn and Coriander Fritters
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What to do
- Arrange the salmon slices into little individual “scrunched rosettes”.
- Pick out nice sprigs of watercress.
- In a mixing bowl whisk together 3 tbsps vinegar, 1 tsp mustard, and ½ tsp sugar.
- Whisk in 2 tbsps olive oil and season with a little salt and pepper.
- Arrange 2 warm Corn and Coriander 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 fetta, 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.
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Recipe By
Paul Hegeman
Styling By
Paul Hegeman
Photography By
Jason Hamilton
© Chef's Pencil 2007
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