Smoked Salmon Corn Fritters & Salsa

Ingredients

400g Smoked Tasmanian Atlantic Salmon
4 medium potatoes
400g can of corn kernels
1 egg, lightly whisked
1 avocado, chopped
2 tomatoes, diced
1 red onion, finely diced
1 lemon
1/2 cup coriander, chopped

Boil potatoes in salted water until cooked through. Peel and grate when cool. Mix with corn, egg, half the onion, salt, pepper and coriander, and roll into four balls. Squash the balls into patties in a hot, oiled pan and cook for 10mins. Create salsa by mixing tomato, avocado, onion and a squeeze of lemon. Top patties with smoked salmon and a sprig of coriander and serve salsa beside.