Sweetcorn Fritters with Smoked Salmon & Poached Eggs
For the Fritters
- 150g tinned sweetcorn, drained weight
- 2 large eggs
- 20ml whole milk
- 50g plain flour
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Salt and pepper
- 4 slices of good quality smoked salmon
- 4 large eggs (they need to be as fresh as possible in order to poach)
To make the sweetcorn fritter place the sweetcorn in the AGA Portmeirion batter bowl, add the eggs and milk and whisk until fully combined. Sieve in the flour and spices and gently fold, until you get a smooth batter.
Wipe the Simmering Plate with a little oil on a piece of kitchen paper, or use a circle of Bake-o-glide. Drop tablespoons of the mixture onto the Simmering Plate. When the mixture looks cooked around the edges, turn the fritters over and cook the other side. Keep warm on a plate covered with a piece of foil, in the Warming or Simmering Oven.
To poach the eggs, bring a saucepan of water to the boil and then transfer to the simmering plate, crack the eggs two at a time into the simmering water, when the white has set and the eggs have risen to the surface remove from the pan of water.
Place two sweet corn fritters on a plate and curl a slice of smoked salmon on top of each fritter and top with two poached eggs.
By Alexandra Dibble
AGA Rangemaster Group Home Economist