Corn Fritters with Smoked Salmon, Feta and Watercress
Ingredients
- 1 bunch watercress
- 18 slices smoked salmon good quality
- 250 grams Greek feta cheese (or marinated soft Persian feta)
- 2 tbsp extra virgin olive oil
- 3 tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1/2 tsp icing sugar
- sea salt flakes
- freshly ground black pepper
- corn and coriander fritters
Instructions
- Arrange the salmon slices into little individual scrunched up rosettes.
- Pick out some nice sprigs of watercress.
- In a mixing bowl, whisk together the vinegar, mustard, and sugar.
- Whisk in the olive oil and season with a little salt and pepper.
- Arrange 2 warm corn 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 feta, 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.
Notes
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