Corn Fritters With Smoked Salmon Food

SALMON AND CORN FRITTERS

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.

SMOKED SALMON W/ CHILI CORN FRITTERS AND SOUR CREAM DIP

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.

SALMON AND CORN FRITTERS

Steps:

• Drain and flake salmon.
• Add next twelve ingredients. Mix well.
• Shape into patties.
• Coat with remaining breadcrumbs.
• Refrigerate until needed.
• Gently fry in oil until golden brown.