Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was in one of my Australian Cookbooks, I'm not even sure which one! (I have lots) This makes a great appetizer, or a great lunch. Even a light dinner with a salad! Ingredients:
300 g sour cream |
1 small red onion, chopped finely |
1/4 cup finely chopped chives |
1/4 cup finely chopped dill |
1 ear corn on the cob or 10 ounces frozen corn, cooked |
1 egg, beaten |
1/3 cup self raising flour |
1 1/2 tablespoons milk |
1 red thai chile, chopped finely |
1 tablespoon finely chopped coriander |
vegetable oil, for shallow frying |
200 g smoked salmon, slices |
Directions:
1. Combine sour cream, onion, chives and dill in a small bowl. Cut the kernels from the cob and microwave until just tender, drain on paper towel.
2. Combine the egg, and flour in a small bowl, gradually stir in the milk. Add corn, chili and coriander and stir to combine.
3. Heat oil in a frying pan and cook heaped tablespoons of corn mix one at a time, press them down a little to make a pancake , until browned on both sides and cooked through. Drain on paper towels.
4. Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.
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