Corn Fritta with Horseradish Cream and Smoked Salmon


  • 1 cup self raising flour
  • 200 g fetta cheese
  • 1 corn cob
  • 2 eggs, lightly beaten
  • 1 cup pouring cream salt and pepper
  • roughly chopped fresh dill

Horseradish Cream:

  • 1 cup sour cream
  • 1/4 cup horseradish
  • Juice of 1 lemon
  • Splash red wine vinegar
  • 1/2 teaspoon sugar
  • salt and pepper
  • 250 g smoked salmon

Make horseradish cream first by mixing all ingredients except the smoked salmon. Set aside. 

To make Fritta, place eggs and pouring cream in large bowl and gently mix. Add flour all at once and stir vigorously to mix. Scrape fresh kernels off corn cob and add to fritta mix. Crumble the fetta quite finely into the mix, season and add a couple of tablespoons of dill or your favorite herb. Mix well again. 

Place dessertspoons full of the mixture into a hot pan of oil about 2-3 cm deep and shallow fry each side for about 2 minutes. When turning the fritta onto the 2nd side squash down slightly to create a pattie effect. This also helps it cook evenly. When golden drain on absorbent paper. 

Place 1 fritta on a plate, spoon a blob of the cream on top of it and then a slice of salmon folded to fit on top of that. Decorate with more dill.