Coconut, Corn and Herb Fritters with Smoked Salmon

Makes 12 Fritters

Ingredients

• 350 mls coconut cream
• ½ cup long thread coconut
• 4 spring onions, finely sliced including some green
• ½ cup packed coriander leaves, chopped
• 1 ½ cups cooked sweetcorn kernels – about 1 large cob
• 1 large egg, separated
• 2/3 cups self raising flour
• sea salt and freshly ground pepper
• 2-4 slices of smoked salmon per person
• rocket leaves
• Sauce:
• ½ cup crème fraîche
• ½ cup thick yoghurt
• ½ cup packed coriander leaves, chopped
• 1-2 tablespoons lemon juice

Method

Place the coconut cream, coconut, spring onions, coriander, sweetcorn, egg yolk and the self raising flour in a large bowl. Combine and season well. Set aside for 20 minutes. When ready to cook, beat the egg white to firm peaks and gently fold into the batter. Heat a large sauté pan to medium and brush with a little canola oil. Use a ¼ cup of mixture for each fritter and cook until bubbles appear on the surface and the underside is nicely golden. Turn and cook the other side. Place on a wire rack in a warm oven and repeat with the remaining mixture.

Sauce: Combine the crème fraiche, yoghurt, coriander and lemon juice and season to taste.

To serve: Place 1-2 fritters on each plate, top with salmon, a few lightly dressed rocket leaves and a dollop of sauce, then repeat to create another layer. Garnish with a sprig of coriander and serve immediately.

Suggested Wines to Go With Today's Recipe

PINOT GRIS

Bilancia

Ata Rangi Neudorf

Quartz Reef

Kumeu River

Lurton