Corn Fritters With Smoked Salmon Recipes

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SALMON AND CORN FRITTERS



Salmon and Corn Fritters image

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!

Provided by bluemoon downunder

Categories     Onions

Time 30m

Yield 24 Salmon and Corn Fritters, 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 small red onion, finely minced
3 garlic cloves, finely minced
420 g corn kernels, drained
1/4 cup plain flour
3 eggs
1 tablespoon fresh dill, chopped
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup sour cream
1 tablespoon capers, drained, chopped
200 g smoked salmon
fresh dill, to garnish

Steps:

  • Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
  • Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
  • Combine the sour cream, capers and reserved onion and garlic in a small bowl.
  • TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.

Nutrition Facts : Calories 211.4, Fat 8.3, SaturatedFat 2.8, Cholesterol 83, Sodium 270.2, Carbohydrate 26.8, Fiber 2.9, Sugar 1, Protein 11

SMOKED SALMON W/ CHILI CORN FRITTERS AND SOUR CREAM DIP



Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip image

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!

Provided by A la Carte

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • Combine the egg, and flour in a small bowl, gradually stir in the milk. Add corn, chili and coriander and stir to combine.
  • 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.
  • Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.

Nutrition Facts : Calories 311.7, Fat 19.1, SaturatedFat 10.4, Cholesterol 96.8, Sodium 453.3, Carbohydrate 20.7, Fiber 1.5, Sugar 2.2, Protein 15.6

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