Corn Fritters with Avocado and Honey Smoked Salmon

Name: Corn Fritters with Avocado and Honey Smoked Salmon
Cook time: 45 min
Total time: 45 min
Cuisine: British
Ingredients: 3 fresh corn on the cob, corn removed from the husk; 3 fresh corn on the cob, corn removed from the husk; olive oil, to drizzle; 2 tbsp Chilli Jam; 2 tbsp Roast Corn Salsa; 1 fillet honey smoked salmon (you’ll find this in good quality fishmongers); 1 avocado, halved, stoned and peeled; 2 plum vine tomatoes, sliced; 2 tbsp good-quality thick crème fraiche; sea salt and black pepper; sea salt and black pepper; butter, for brushing; 4 tbsp rapeseed oil, plus extra if needed; ½ small bunch coriander, chopped, plus extra to garnish; ½ red chilli, deseeded and finely diced; 3 spring onions, finely sliced; 150 g (5½ oz) self-raising flour; 2 eggs; sea salt and black pepper, to taste; sea salt and black pepper, to taste

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

3 fresh corn on the cob, corn removed from the husk
2 eggs
150 g (

Europe
United Kingdom
Fish course
Pescatarian
Brunch
Breakfast
London

Method

Using a small serrated knife, remove the corn kernels from the cob and set aside.

Crack the eggs into a large mixing bowl and give them a whisk. Add the flour and mix until you have a smooth, thick batter. Add the corn, spring onions, chilli and coriander. Season and mix until well incorporated.

Heat the rapeseed oil in large heavy-based non-stick frying pan over a medium heat.