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  • Corn Leek Cakes With Caviar And Smoked Salmon

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    Corn Leek Cakes With Caviar And Smoked Salmon
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. corn kernels (from about 2 medium ears)
    • 1/2 c. (1 stick) unsalted butter
    • 2 med leeks, white part only, very finely minced
    • 1 c. half-and-half
    • 2 x Large eggs Salt and freshly grnd white pepper
    • 1/2 c. fine yellow cornmeal
    • 1/2 c. all-purpose flour
    • 1/2 c. creme fraiche
    • 2 ounce caviar
    • 2 ounce smoked salmon, cut into small pcs Fresh dill or possibly watercress sprigs

    Directions

    1. Place corn in food processor and pulse till coarsely minced. Set aside.
    2. In skillet over medium heat, heat 1/4 c. butter. Pour off 2 Tbsp. and reserve. Add in leeks to skillet and saute/fry till softened, about 10 min. Set aside.
    3. In blender, combine half-and-half, Large eggs, reserved melted butter, and salt and pepper to taste. Blend till mixed. Add in cornmeal and flour; blend till smooth.
    4. Add in corn and leeks and blend just till mixed.
    5. Heat remaining 1/4 c. butter in large non-stick skillet or possibly on griddle over medium heat. Using small ladle or possibly measuring c. with a pouring spout, pour out about 1 Tbsp. batter for each cake. Don't crowd pan. Cook till cakes bubble and are just set, about 2 min. Flip cakes and cook for 1 minute. Turn out onto a paper-towel-lined baking sheet and keep hot while rest are cooked.
    6. To serve, garnish each cake with dollop of creme fraiche, caviar, small piece of salmon and small sprig of watercress or possibly dill. (Note: Batter can be made up to 1 day in advance and refrigerated. Corn cakes may be cooked up to 2 hrs ahead and kept hot in very slow oven. Remove paper towel before reheating cakes.
    7. Makes 32 small pancakes

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