Corn pancakes with smoked salmon
By Regina Schrambling, Los Angeles Times Staff Writer
This fresh and spicy dish from Regina Schrambling was first published July 28, 2004. It makes a wonderful summer supper or weekend brunch dish and, if the corn cakes are made silver-dollar sized, works as an appetizer, too.
Total time: 20 minutes
Note: Smoked trout or shrimp can substitute for the salmon.
2 ears corn, shucked
1/3 cup coarse-grind yellow cornmeal
1/2 cup flour
1 tsp. sugar
1 tsp. kosher salt
1/2 tsp. baking soda
2 green onions, green part only, chopped
1 fresh jalapeno, seeded and minced
1 large egg
1/2 cup whole milk
2 Tbsps. unsalted butter, melted
Peanut or canola oil for frying
1/2 cup creme fraiche or sour cream
4 Tbsps. chopped cilantro
4 ounces thinly sliced smoked wild salmon, cut into thin strips
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 Tbsps. oil in large skillet over medium-high heat. Spoon a heaping measuring Tbsp. 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.