Method

To make the dressing place coriander, lemon juice, garlic and chillies in a food processor and process to a smooth paste. Add the yoghurt and set aside.
Combine flour, baking powder, spring onions, dill and corn in a mixing bowl. Add milk and stir thoroughly.
In another bowl whisk egg whites until fluffy then gently fold through the flour mixture.
Heat a large frying pan over a medium heat and spray lightly with oil. Spoon the mixture into the pan and cook until small bubbles form on the surface.
Turn the fritters over and cook for a further 5 minutes or until golden.
Combine the salmon, watercress and onion and arrange on top of the fritters. Drizzle with coriander dressing.
The dressing will keep for up to 3 days stored in an airtight container in the fridge.

Serves 4