Smoked Salmon on Couscous Fritters

For the couscous: Melt the butter in a pot. Add the couscous and stir until it is coated in butter. Pour in the chicken stock. Halve the vanilla bean lengthwise and scrape out the seeds with a sharp knife. Add the seeds to the pot and bring the mixture to a simmer. Simmer the couscous until it is cooked through, while stirring. Remove the pot from the heat and let cool slightly. 

For the lemon cream sauce: Slice the watercress leaves into thin strips. Blend the watercress with the creme fraiche, sour cream, lemon juice and olive oil. Season with salt and pepper.

For the couscous fritters: Beat the egg white until stiff peaks. Stir the egg yolks with the couscous and season with salt and pepper. Fold the egg whites into the couscous mixture.

Heat some olive oil in a nonstick skillet. Add generous tablespoons of the couscous mixture to the skillet and cook until golden brown, about 1-2 minutes per side.