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