Milly Cookbook | Pear Bellinis, Courgette and Corn Fritters with Smoked Salmon and Lemon Crème Fraiche

Toast the day with Milly’s pear bellinis and healthy vegetable fritters, topped salmon.
Milly Cookbook | Pear Bellinis, Courgette and Corn Fritters with Smoked Salmon and Lemon Crème Fraiche
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the bellinis

  • 2 ripe pears
  • 1 bottle of Prosecco

For the fritters

  • 1 large courgette
  • 1 can of drained sweetcorn
  • 2 tbsp of plain flour
  • 1 free range egg
  • Salt and pepper

For the topping

  • 4 slices of smoked salmon
  • 3 tbsp crème fraiche
  • Juice of half a lemon
  • Lemon wedges to garnish

Method

1. To prep for the bellinis, squeeze the pears through a sieve over a bowl; press the flesh through the sieve using a spoon to create a fine pulp and pop this into the fridge until needed.

2. To make the fritters, grate the courgette onto a clean tea towel and season with salt. Leave for a couple of minutes to draw the moisture out.

3. Bring the corners of the tea towel up and squeeze as much liquid out of the courgette as you can. Pop it into a bowl, adding the tin of drained sweetcorn, flour, egg and pepper. Mix well.

4. Put a non-stick pan onto a medium heat and pour in a glug of olive oil. When the pan is hot, spoon a tablespoon of the batter in (don’t overfill the pan) and cook for a couple of minutes on each side before flipping and cooking for a further two minutes on the other side, until the fritters are golden brown and crispy.

5. Once cooked set aside on kitchen paper to drain whist you mix your crème fraiche with the juice of half a lemon.

6. To assemble, stack the fritters on top of one another, add the smoked salmon on top, a dollop of crème fraiche on the side and serve with lemon wedges.

7. To finish your bellinis, fill two champagne flutes a third full of the pear pulp. Fill the rest of the glass with cold Prosecco and enjoy!

Winter Warmers Smoked Salmon Corn Blinis

Rate This Recipe

1
2
3
4
5