Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip

• sour cream↗300 g
• small red onion, chopped finely↗1
• finely chopped chives1⁄4 cup
• finely chopped dill1⁄4 cup
• ear corn on the cob or 10 ounces frozen corn, cooked↗1
• egg, beaten↗1
• self raising flour↗1⁄3 cup
• milk↗1 1⁄2 tablespoons
• red Thai chile, chopped finely↗1
• finely chopped coriander1 tablespoon
• vegetable oil, for shallow frying↗
• smoked salmon, slices↗200 g

Step-by-step instructions

1. 1

   Combine sour cream, onion, chives and dill in a small bowl. Cut the kernels from the cob and microwave until just tender, drain on paper towel.

2. 2

   Combine the egg, and flour in a small bowl, gradually stir in the milk. Add corn, chili and coriander and stir to combine.

3. 3

   Heat oil in a frying pan and cook heaped tablespoons of corn mix one at a time, press them down a little to make a "pancake", until browned on both sides and cooked through. Drain on paper towels.

4. 4

   Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.