Someone has invented a vegan smoked salmon

Ingredients

• 4 corn cobs, kernels removed
• 2 long green shallots, trimmed, sliced
• 1/4 cup chopped flat-leaf parsley leaves
• 1/4 cup chopped coriander leaves, plus extra to serve
• 1 1/2 cups (250g) polenta
• 1 cup (150g) self-raising flour
• 1 1/2 cups (375ml) buttermilk
• 2 eggs
• 1/4 cup (60ml) extra virgin olive oil

GUACAMOLE

• 2 ripe avocados
• Juice of 2 limes, plus extra lime wedges to serve
• 1 small eschalot, finely chopped
• 1 small tomato, finely chopped
• 1 bunch coriander, leaves chopped
• 1/2 tsp dried chilli flakes, plus extra to serve

Description

1.

Preheat oven to 200°C. Lightly grease a 25cm top and 20cm bottom skillet pan. Place half the corn in a food processor and pulse until roughly blended. Transfer to a bowl with the remaining corn, long green shallot, parsley, coriander, polenta and flour. Season with salt and pepper and mix to combine.

• 2.

  Whisk the buttermilk, eggs and oil in a large jug. Carefully add to the dry ingredients and stir until well combined. Pour into the skillet pan and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean.

• 3.

  Meanwhile, for the guacamole, scoop avocado into a bowl and roughly mash. Add the lime juice, eschalot, tomato, coriander and chilli flakes, season with salt and pepper and fold to combine.

• 4.

  Scatter the warmed cornbread with extra coriander and chilli flakes, and serve with the guacamole and lime wedges alongside.