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SMOKED SALMON WITH WATERCRESS AND PERSIAN FETTA ON CORN FRITTERS

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SMOKED SALMON WITH WATERCRESS AND PERSIAN FETTA ON CORN FRITTERS

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    • Serves 6
    • Medium

    Ingredients

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    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.

    1. Arrange the salmon slices into little individual “scrunched rosettes”.
    2. Pick out nice sprigs of watercress.
    3. In a mixing bowl whisk together 3 tbsps vinegar, 1 tsp mustard, and ½ tsp sugar.
    4. Whisk in 2 tbsps olive oil and season with a little salt and pepper.
    5. Arrange 2 warm Corn and Coriander Fritters on each plate.
    6. Toss the watercress in the dressing and arrange a few sprigs on the fritters.
    7. 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.
    8. Garnish with a drizzle of dressing around the dish and serve with crisp white wine.

     

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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