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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is great for any meal - breakfast, lunch or dinner! It's light and flavoursome and would also make a great entrée. This recipe was printed in my mum's local free newspaper - the echo - down at the beach near queenscliffe & point lonsdale in Victoria Australia. We use Tasmanian Smoked Atlantic Salmon - but obviously you can use whatever salmon your country catches! Ingredients:
400 g smoked salmon |
4 medium potatoes |
1 (400 g) tin corn kernels |
1 egg, lightly whisked |
1 avocado |
2 ripe tomatoes |
1 red onion |
1 lemon |
1/2 cup chopped coriander |
Directions:
1. Boil the potatoes in salted water until cooked through. Drain and allow them to cool.
2. Remove skins if necessary and grate potatoes into a large bowl. Add the drained can of corn, egg, half the red onion, salt, pepper and chopped coriander.
3. Mix all the ingredients together and form into four balls. If the mixture is not holding, gradually add a little four and water to help bind it.
4. Heat a large, well-oiled saucepan and squash the balls into the pan to create patties.
5. Heat these over a low flame for 5 minutes each side.
6. While cooking, chop the tomato and avocados and comgine in a bowl. Add the remaining red onion and a squeeze of lemon juice.
7. When the patties are ready to serve, top with layers of smoked salmon rolled into little curls, a garnish of coriander and a serve salsa on the side.
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