Smoked Salmon W/ Chili Corn Fritters and Sour Cream Dip

This was in one of my Australian Cookbooks, I'm not even sure which one! (I have lots) This makes a great appetizer, or a great lunch. Even a light dinner with a salad!

• Ready In: 25 mins
• Serves: 4

Ingredients

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

Directions

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. Combine the egg, and flour in a small bowl, gradually stir in the milk. Add corn, chili and coriander and stir to combine.
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. Place two fritters on each serving plate and top with equal amts of sour cream mix and then the salmon slices.