Mini Open-Faced Corn Cake, Salmon Salad Sandwich With Caviar

Recipe Ingredients

		For The Corn Cakes
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Fresh sweet corn kernels
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 teaspoons	10ml	Eggs (large)
1 cup	237ml	Heavy cream
3/4 cup	46g / 1.6oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	Bleached all-purpose flour
1/2 cup	31g / 1.1oz	Masa harina flour
2 teaspoons	10ml	Baking powder
1/8 teaspoon	0.6ml	Cayenne
3/4 cup	177ml	Water
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Creole Seasoning - see * Note
		For The Salmon Salad
1		House-smoked salmon fillet - (8 oz) - skin off
6		Hard-boiled eggs (large)
1 tablespoon	15ml	Capers - finely minced
1 teaspoon	5ml	Caper juice
1/4 cup	59ml	Mayonnaise - (to 1/2 cup)
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Beluga Caviar - (7 oz tin)
2 tablespoons	30ml	Chopped chives

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

For the Corn Cakes: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.

Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.

Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 1 tablespoon at a time, into the pan. You can cook about 8 cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning.

For the Salmon Salad: In a mixing bowl, flake the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper.

To assemble, spread a tablespoon of the salmon salad over each corncake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.

This recipe yields 32 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D65) - from the TV FOOD - NETWORK

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