Chefspencil.com - online cookbook with evergrowing database of full colour recipes and images, as well as seasonal menus and tips and techniques.
 

The online cookbook for entertaining and gourmet recipes.

username password

Smoked Salmon with Watercress and Persian Fetta on Corn Fritters

Recipe serves: 6
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
Chefspencil.com - Smoked Salmon with Watercress and Persian Fetta on Corn Fritters

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.


    
HTML Printable (no Image)
HTML Printable

Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
© Chef's Pencil 2007
privacy disclaimer link to us resources site map site by Jabbawoki design by Niche Studio