Mini Corn Cakes with Salmon & Chilli Cream
Ingredients
2 x 185g cans Tassal roasted Tasmanian
salmon in springwater
1 cup self raising flour
2 eggs, beaten
¾ cup lemon mineral water
1 red capsicum, finely chopped
1 cucumber, sliced
50g corn kernels
3 spring onions, finely chopped
Oil for frying
1 cup garlic aioli
¼ cup Masterfoods chilli sauce
1 tsp tomato paste
1 lemon, sliced
Parsely or dill sprigs, to serve
Method
In a medium bowl whisk together the flour, eggs and mineral water to form a smooth batter. Fold the capsicum, corn kernels and spring onions through the batter and mix well. Heat a large non stick pan over a medium heat and brush with a little oil, spoon tablespoonfuls of mixture into the frying pan and cook for 2 minutes each side (4 or 5 at time). Remove corn cakes and keep warm. Repeat with remaining mixture. Blend together the aioli, chilli sauce and tomato paste with the lemon juice in a small bowl. Remove salmon from the can and drain.
To Serve: Lay the warm corn cakes on a large serving platter, top with a slice of cucumber, a dollop of chilli cream and finish with salmon. Garnish with dill or parsley leaves and slices of lemon.
