Smoked Salmon, Zucchini, Ricotta and Miso Fritters - Recipe by Guy Turland

Ingredients

2 small zucchinis (or 300 g), coarsely grated
1 Tbs miso paste
1 small onion, finely chopped
1 garlic clove, finely chopped
3/4 cup flat-leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
1/2 cup dill sprigs, chopped, plus extra sprigs for serving
2 eggs, beaten
1/4 cup plain flour
50 g Parmesan cheese
50 g ricotta
2 Tbs olive oil
150 g Tassal smoked Tassie salmon
2 avocados
1 lime or lemon (for juice)
Salt and pepper
6 eggs
1 Tbs white vinegar

Method

Place the grated zucchini in a bowl and sprinkle with 1 tsp of salt. Combine well and set aside for 30 minutes. Strain off excess liquid and discard.

Return the zucchini to a mixing bowl. Add miso paste, onion, garlic, parsley, mint, dill and 2 beaten eggs. Combine thoroughly.

Add the flour and stir to combine. Fold in the goat’s cheese and ricotta without overmixing – it's nice to have big chunks.

Heat 1 tablespoon of oil in a large non-stick frypan over medium heat. Using 1/4 cup (60mL) of batter for each fritter, add 4 fritters to the pan and cook for 2 minutes or until golden. Flip and cook for a further 2 minutes or until cooked through. Repeat with the remaining oil and batter (if you prefer crispier fritters, place them in a preheated 180 C oven for an extra 5 minutes after frying).

For the poached eggs:

Fill a large saucepan with water, adding the vinegar. Bring to a gentle simmer over medium heat. Crack one egg into a small bowl.

Using a spoon, create a gentle whirlpool in the water. Drop the egg into the centre of the whirlpool.

Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with lime or lemon juice, salt, and pepper to taste.

Serve the fritters layered with salmon and topped with the poached eggs and avocado on the side. Garnish with the extra dill sprigs.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood