Ingredients

• 100g pack of John Ross Traditional Smoked Salmon
• 300g tin of sweetcorn
• 3 eggs
• 30ml milk
• 75g plain flour
• 1tsp cayenne pepper
• 3 spring onions (finely diced)
• 1 avocado
• 1/2 red onion (finely diced)
• 1tsp chilli flakes
• Juice of a lime

Preparation method

In a medium sized bowl combine the eggs, milk, flour and cayenne pepper. Stir until smooth. Stir through the sweetcorn and spring onion. Set aside whilst you make the salsa.

Dice the avocado and stir through the red onion, chilli flakes and lime juice, taking care not to break up the avocado too much.

Heat a glug of oil in a non-stick pan and carefully spoon in a tablespoon of mixture for each fritter, frying until golden on each side. Drain on kitchen paper after cooking.

Serve the fritters and avocado with ribbons of smoked salmon.