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Salmon with a chick pea and sweetcorn fritter and chilli salsa. Recipe

Ingredients for people


    For the cake(s)
  • Chick pea(s) : 600 g
  • Green Giant sweetcorn (198g can) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml
  • Freshly ground black pepper : 3 Turn
  • Whole egg(s) : 1 whole
  • Plain flour : 1 tbsp
  • Harissa : 5 g
  • Carrot(s) : 1 whole

  • For the vinaigrette
  • Fresh coriander : 0.5 bunch
  • Olive oil : 50 ml
  • Garlic clove(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Red chilli(s) : 1 whole
  • Lemon(s) : 1 whole

  • To serve
  • Salmon steak(s) 150g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
Method
  • 1For the fritters

    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.

  • 2For the salsa

    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.

  • 3For the salmon

    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.

  • 4To serve

    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.

Chef's tip

«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.»

A great alternative for brunch. Chick pea and sweetcorn fritters with a touch of harissa served with poached salmon and a coriander and red chilli salsa.

Rate this recipe :

(1 vote)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  10mins

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