Smoked Salmon Corn Hotcakes
125g can corn kernels, drained
125g can creamed corn
3 eggs, separated
1 Tablespoon chopped dill
1/3 cup milk
Salt and pepper, to taste
1 cup self-raising flour
8 slices smoked salmon, chopped
Cooking oil spray
extra smoked salmon,
halved cherry tomatoes,
sliced avocado and watercress, to serve
Lemon wedges, to garnish
1/2 cup mayonnaise
1 tablespoon tomato paste
1 tablespoon sun-dried tomato pesto
1 tablespoon chopped fresh dill
1. Combine both corns, egg yolks, dill and milk in a large bowl. Season with salt and pepper. Gradually whisk in flour until blended. Stir in salmon. Beat egg whites in small bowl with electric mixer until soft peaks form. Fold into batter, in two batches.
2. Heat a non-stick frying pan. Spray with oil. Cooking three hotcakes at a time, add 1/4 cupfuls of batter to pan. Cook for about 2 minutes, when bubbles appear turn over and cook another 2 minutes or until lightly browned. Remove and cover to keep warm. Repeat with remaining batter to make 10.
3. To Make Pink Mayonnaise: Combine all ingredients in a bowl. Mix well.
4. Serve warm hotcakes with extra smoked salmon, halved cherry tomatoes, sliced avocado and watercress. Top with pink mayonnaise. Garnish with lemon wedges.