Ingredients

  • Crème Fraîche
  • 250 milliliters whipping cream
  • 30 milliliters sour cream
  • Corn Relish
  • 300 grams corn 500g=2cans
  • 2 tablespoons onion, red finely diced
  • ⅛ whole bell pepper, red finely diced
  • 1 stalk celery finely diced
  • 3 tablespoons vinegar
  • 2 tablespoons vegetable oil
  • salt & pepper
  • Corn Cakes
  • 460 grams corn 800g=3cans
  • 235 milliliters milk
  • 4 eggs
  • 4 egg yolks
  • 125 grams flour, all-purpose
  • 145 grams cornmeal
  • ½ cup chive blossoms
  • 110 grams butter, unsalted melted
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • Vegetable oil
  • 110 grams smoked salmon, cold thinly sliced
  • 3 chives 1/2 inch pieces
  • 18 chive blossoms

Directions

1. Crème Fraîche: Mix together, cover and let stand in a warm place for 24-48 hours until thickened. Refrigerate and keep for up to 2 weeks.
2. Relish: Mix all ingredients and let sit for 4 hours.
3. Cakes: Purée corn, milk, eggs until corn still chunky. In a large bowl, combine corn mixture with remaining ingredients. Refrigerate 1 hour before proceeding.
4. Heat a little oil in frying pan. Pour dollar-size cakes into pan. Cook over medium heat until golden, about 2 minutes per side. Keep warm.
5. To serve: Place cakes in center of each plate. Add 3 small bundles of smoked salmon around cakes. Sprinkle relish over the rest of the plate. Put a dollop of crème fraîche on top of each cake. Garnish with chive blossoms and snipped chives.

Notes
Notes:Original serves 8 as appetizer or side dish.
Serving Ideas:Original serves 6 as appetizers, 30 ice cream scoops.

Suggested Wine:Double time if you double servings!


Categories
Side DishesVegetarian Main courseFish, hotBreakfast ideas, main courseAppetizer
Keywords
Side DishesVegetarian Main courseFish, main courseAppetizer, hotBreakfast ideas
MacGourmet downloadCorn Cakes with Smoked Salmon, Crème Fraîche & Chives. To import, drag image to your MacGourmet recipe box.