Treat someone you love with this fancy fish starter by The Hairy Bikers.
2 tbsp plain flour
1 free-range egg, beaten
100g/3½oz smoked salmon, finely chopped
12 tbsp olive oil
4 handfuls watercress
8 basil leaves
2 tomatoes, sliced
drizzle balsamic vinegar
4 king scallops
squeeze of lime
In a bowl, mix the ricotta, flour, salt and freshly ground black pepper, egg, smoked salmon, dill and lemon zest and juice together. Preheat the oven to 140C/275F/Gas 1.
Heat 1 tablespoon of the olive oil in a large frying pan. Once the oil is hot, add a tablespoon of the fritter mixture. Cook until the mixture starts to go golden-brown, then carefully turn it over with a palette knife and continue cooking until firm and golden on both sides.
Put the fritter on a plate and keep it warm in the preheated oven while continuing to make the rest of the fritters in the same way. Add more oil to the pan as needed.
Divide the watercress between four plates, add some torn basil leaves and sliced tomatoes. Dress with olive oil and a little balsamic vinegar.
When all the fritters are ready heat another tablespoon of olive oil in a frying pan. Once the oil is very hot, add the scallops and briefly fry on each side until golden-brown. Season with salt and freshly-ground black pepper, and give them a squirt of lime juice.
To serve place 1-2 fritters onto each plate of salad and top with a seared scallop.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).