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Fresh corn cakes with smoked salmon

Time 20 minutes
Yields Serves 4
Fresh corn cakes with smoked salmon
(Los Angeles Times)
1

Steam the corn until tender, about 5 minutes. Cool, then slice off the kernels. Place in a mixing bowl and add the cornmeal, flour, sugar, salt, baking soda, green onions and jalapeno.

2

In a separate bowl, whisk together the egg, milk and melted butter. Pour the egg mixture into the dry ingredients and mix well.

3

Heat about 3 tablespoons oil in large skillet over medium-high heat. Spoon a heaping measuring tablespoon of corn batter into the oil and spread the batter to form a pancake about 3 1/2 inches across. Cook until set on one side, then flip and continue cooking until lightly browned and cooked, 2 to 3 minutes on each side. Add additional oil if necessary. Drain on paper towels and keep warm. (If necessary, work in batches, holding cooked pancakes in a warm oven while frying more.)

4

To serve, lay 2 pancakes on each serving plate. Spoon a little creme fraiche on the center of each pancake and top with some cilantro. Divide the strips of salmon among the pancakes on top of the cilantro. Serve immediately.

Smoked trout or shrimp can substitute for the salmon. The cakes can also be made silver-dollar size to serve as hors d’oeuvres.

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