Cook the cauliflower and corn in a large pot of boiling salted water until tender, drain well and set aside to cool. Place in a large bowl with the KEENS mustard powder, pecorino, parsley, half the dill, breadcrumbs and flour. Season with salt and pepper and mix well to combine. Add the eggs and stir until a batter forms.
Heat 1 tbsp of oil in a large non-stick fry pan over a medium heat. In batches cook ½ cup of mixture, using a spoon to flatten the fritter, for 3-4 minutes each side or until golden brown. Continue with the remaining oil until mixture is finished.
Combine the sour cream and the remaining chopped dill and serve alongside the fritters with the smoked salmon and avocado.