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Corn Fritters with Smoked Salmon, Feta and Watercress
4.9 from 408 votes

Corn Fritters with Smoked Salmon, Feta and Watercress

Corn fritters topped with rosettes of smoked salmon, scattered feta cheese, and peppery watercress present a layered dish that balances savory, creamy, and fresh elements. The vinaigrette dressing adds a tangy brightness, complementing the richness of the salmon and feta. This arrangement makes an elegant starter or light meal with varied textures and flavors combining crunchy fritters, silky salmon, and crisp greens.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Course: Main Course
Cuisine: French

Ingredients

  • 1 watercress bunch
  • 18 lices smoked salmon good quality
  • 250 grams feta cheese or marinated soft Persian feta, Greek
  • 2 tbsp extra virgin olive oil
  • 3 tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp icing sugar
  • sea salt flakes
  • black pepper freshly ground
  • corn for fritters
  • Coriander for fritters

Instructions

    Cup of Yum
  1. Arrange the salmon slices into little individual scrunched up rosettes.
  2. Pick out some nice sprigs of watercress.
  3. In a mixing bowl, whisk together the vinegar, mustard, and sugar.
  4. Whisk in the olive oil and season with a little salt and pepper.
  5. Arrange 2 warm corn 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 feta, 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.

Notes