Mini corn fritters with smoked salmon

STEP 1

To make the pickled shallots, combine the shallot, vinegar, sugar and salt in a small bowl. Cover with plastic wrap and set aside for 10 mins to soften.

STEP 2

Meanwhile, use a small serrated knife to cut down the side of the corn to release kernels. Cook corn kernels in a saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well.

STEP 3

Combine the corn kernals, creamed corn and egg in a large bowl. Add the flour, in batches, stirring well after each addition. Add the milk and dill and stir to combine. Season.

STEP 4

Heat 1 tsp of oil in a large frying pan over medium heat. Add four 1-tbs portions of the corn mixture around the outside of the pan. Cook for 1 min or until bubbles appear on the surface. Turn and cook for a further 1 min or until golden brown and cooked through. Transfer to a plate. Repeat, in batches, with the remaining corn mixture and oil.

STEP 5

To make the avocado cream, combine avocado, crème fraîche, lemon juice and horseradish in a small bowl. Season.

STEP 6

Arrange the fritters on a large serving platter. Top with dollops of avocado cream and smoked salmon. Drain the pickled shallots. Arrange on top of the salmon.