Fresh Corn Cakes With Smoked Salmon

Recipe Ingredients

2		Corn - shucked
1/3 cup	20g / 0.7oz	Coarse-ground yellow cornmeal
1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Baking soda
2		Green onions, green part only - chopped
1		Fresh jalapeño - seeded, minced
1		Egg (large)
1/2 cup	118ml	Whole milk
2 tablespoons	30ml	Unsalted butter - melted
		Peanut or canola oil - for frying
1/2 cup	118ml	Crème fraîche or sour cream
4 tablespoons	60ml	Chopped cilantro
4 oz	113g	Thinly-sliced smoked wild salmon - cut thin strips

Recipe Instructions

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 jalapeño.

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

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.)

To serve, lay 2 pancakes on each serving plate. Spoon a little crème fraîche 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.

This recipe yields 4 servings.

Each serving: 443 calories; 13 grams protein; 33 grams carbohydrates; 3 grams fiber; 30 grams fat; 11 grams saturated fat; 92 mg. cholesterol; 1255 mg. sodium.

Source:
The Los Angeles Times, 07-28-2004

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