Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip

• 300 g sour cream
• 1 small red onion, chopped finely
• 14 cup finely chopped chives
• 14 cup finely chopped dill
• 1 ear corn on the cob or 10 ounces frozen corn, cooked
• 1 egg, beaten
• 13 cup self raising flour
• 1 12 tablespoons milk
• 1 red Thai chile, chopped finely
• 1 tablespoon finely chopped coriander
• vegetable oil, for shallow frying
• 200 g smoked salmon, slices

1. Combine sour cream, onion, chives and dill in a small bowl.
2. Cut the kernels from the cob and microwave until just tender, drain on paper towel.
3. Combine the egg, and flour in a small bowl, gradually stir in the milk.
4. Add corn, chili and coriander and stir to combine.
5. 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.
6. Drain on paper towels.
7. Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.

sour cream, red onion, chives, dill, corn, egg, flour, milk, red thai chile, coriander, vegetable oil, salmon

Taken from www.food.com/recipe/smoked-salmon-w-chili-corn-fritters-and-sour-cream-dip-165848 (may not work)