Corn pancakes with smoked salmon

corn cakes with smoked salmon Happy Gourmand

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
Servings: 4

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.

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