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3 British Blacktail Free Range Large Eggs
2 tbsp whole milk
50g self-raising flour
2 salad onions, finely sliced
2 tbsp coriander leaves, roughly chopped
½ 250g pack microwaveable quinoa
195g sweetcorn, drained
½ unwaxed lemon, zested then cut into wedges
1 tbsp Vegetable oil
100g pack No.1 Truffle Flavoured Smoked Salmon
1 avocado, small
In a mixing bowl, whisk together 1 egg and the milk. Whisk
in the flour to make a smooth batter, then stir in the salad
onions, coriander, quinoa, and sweetcorn. Season, then add
the zest of 1⁄2 and juice of 1⁄4 lemon.
Heat the oil in a large frying pan over a medium-high heat.
To make 6 fritters, put heaped spoonfuls of the mixture into
the pan and leave for 3 minutes, then turn over and cook
for a final 1-2 minutes, until golden and crisp on both sides.
Transfer to a plate and dab with kitchen paper to dry.
Meanwhile, poach the remaining 2 eggs in a saucepan of
barely simmering water for 3-4 minutes, or until the white is
set. Lift out with a slotted spoon; drain off any excess water.
Arrange the fritters on plates and top with the salmon,
avocado, and eggs. Cut the remaining 1⁄4 lemon into wedges
and serve alongside for squeezing over.
Use up leftover quinoa by adding to salads, scattering over soups, or for bulking up meatballs or burgers.
And to drink...
Exclusive to Waitrose, No.1 Castillo Perelada Cava Brut, Spain (75cl), is an elegant fizz from one of Spain’s most prestigious producers. It’s delicious with fish dishes and canapés, and great for celebrations.
Typical values per serving when made using specific products in recipe
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