Preheat the oven to 180'C.
Drain the chick peas and sweetcorn and rinse under cold running water. Peel and grate the carrot.
Crush the chick peas gently with a fork and then mix with the sweetcorn and grated carrot. Season with salt and pepper and then stir in the egg and the flour. Mix in the harissa paste and allow the mixture to rest for 10 minutes.
To cook the fritters: heat a frying pan until hot and add the olive oil. Use a tablespoon to spoon individual fritters into the hot oil. Cook until golden brown and then turn over and cook the other side until it is also golden brown. Transfer to a baking tray and repeat until you have used up all of the fritter mixture.
Peel and finely dice the garlic clove.
Remove the seeds from the chilli and finely dice the flesh.
Pick the leaves from the coriander and roughly chop. Zest and juice the lemon.
Mix the garlic with the red chilli and coriander leaves and then add the olive oil. Add a pinch of lemon zest and a small amount of the lemon juice. Mix well and then taste. Adjust with more olive oil or lemon if needed.
Peel large strips of zest from the lemon and then juice it. Add the garni and lemon zest to a pan of water and bring to the boil, reduce the heat and when simmering add the salmon and cook for 6 minutes. Remove and dry before serving.
Warm the fritters in the oven for 5 minutes whilst you are poaching the salmon.
Serve the fritters topped with the poached salmon and finish the plate with the salsa.
«If the fritter mix is a little dry add another egg and half a tablespoon of plain flour to the mix to make it more liquid.»