Ingredients
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1 bunch watercress
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18 slices smoked salmongood quality
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250 grams marinated soft persian fetta
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extra virgin olive oilgood quality
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champagne vinegargood quality
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Dijon Mustard
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icing sugar
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sea salt flakes
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freshly ground black pepper
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corn and coriander fritters
Directions
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.
- 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.
