1 bunch watercress
18 slices smoked salmongood quality
250 grams marinated soft persian fetta
extra virgin olive oilgood quality
champagne vinegargood quality
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.