Corn Cakes with Smoked Salmon and Creme Fraiche
Adapted from William Sonoma
- 1 3/4 cups white or yellow corn kernels (from
about 2 ears)
- 1/3 cup fine yellow cornmeal
- 1/3 cup unbleached all-purpose flour
- 1/2 cup milk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 2 eggs
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup peanut oil, or as needed
- 16 small slices smoked salmon
- 1 cup crème fraîche or sour cream
- 1/4 cup snipped fresh chives
Place the corn kernels in a food processor. Using on-off pulses, pulse just until a coarse puree forms. Do not overprocess.
Transfer to a bowl and whisk in the cornmeal and flour until smoothly incorporated.
until blended. Add to the corn mixture and stir to combine.
Stir in the salt and pepper. (The batter may be prepared up to a few hours before cooking; cover and refrigerate until ready to use.)
Place a large nonstick or well-seasoned griddle or sauté pan over medium-high heat. When hot, brush with the peanut oil. Using about 2 Tbs. batter for each cake, ladle the batter onto the hot surface and spread to form cakes about 3 inches in diameter.
The batter should sizzle when it hits the pan. Cook until golden on one side, about 3 minutes. Then turn and cook until the other side is golden and the center is set, about 2 minutes more.
Transfer to a baking sheet and keep warm in a 150 degree oven until all the cakes are cooked.
To serve, place 2 corn cakes on each warmed individual plate. Top each corn cake with 2 slices of smoked salmon, a generous drizzle of crème fraîche and a sprinkling of chives. Serve immediately.