Toasted Sweetcorn Salsa
If possible make this salsa about half an hour before you serve it to allow the flavours to develop.
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This recipe is taken from Delia Smith’s Summer Collection.
First pre-heat the grill to its highest setting, then rub the corn kernels with a trace of olive oil.
Place them under the grill and toast them for roughly 8 minutes, turning them from time to time so that they toast evenly.
When they're cool enough to handle, hold each one firmly with a cloth and scrape off all the kernels using your sharpest knife.
Then mix these together with all the other ingredients, taste to check the seasoning and serve with the Rösti Crab Cakes.
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Using crab in these rosti is a brilliant idea as the richness of the crab meat is offset by the potato and the crispy result is totally irresistible. Serve them with Delia's Pickled Limes.
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
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