Ingredients Jump to Instructions ↓


  2. 2 tablespoons olive oil

  3. 1 cup corn kernels (from 1 to 2 ears corn)

  4. 2 tablespoons minced shallots

  5. 1 teaspoon salt

  6. 1/8 teaspoon freshly ground black pepper

  7. 1 cup heavy cream

  8. 2 large eggs

  9. 3/4 cup yellow cornmeal

  10. 1/2 cup bleached all-purpose flour

  11. 1/2 cup masa harina (available at Latin markets and many supermarkets)

  12. 2 teaspoons baking powder

  13. 1/8 teaspoon cayenne

  14. 2 teaspoons vegetable oil

  15. 1 teaspoon Creole Seasoning


  17. 1/2 pound smoked salmon, chopped

  18. 6 Perfect Hard-Boiled Eggs, finely chopped

  19. 1 tablespoon capers, finely minced, plus

  20. 1 teaspoon juice from the bottle

  21. 1/4 to 1/2 cup Mayonnaise, or store-bought mayonnaise

  22. Salt and pepper, to taste

  23. 4 ounces beluga caviar, or 4 ounces sevruga

  24. 2 tablespoons snipped fresh chives

Instructions Jump to Ingredients ↑

  1. To make the corn cakes, heat the olive oil in a skillet over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper. Cook, stirring, until the corn and shallots are tender, about 5 minutes. Set aside to cool slightly.

  2. Whisk the cream and eggs in a large bowl. Whisk in the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and 3/4 cup water. Fold in the corn mixture.

  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Using 1 tablespoon of batter for each corn cake, drop the batter into the skillet. (You can cook about 8 at a time.) Cook until golden brown, about 11/2 minutes on each side, adding more oil as necessary. Drain on paper towels and sprinkle with the Essence.

  4. To make salad, toss the salmon in a mixing bowl with the eggs, capers, and caper juice. Mix well. Stir in the mayonnaise to taste. Season with salt and pepper and mix well.

  5. Spread 1 tablespoon of the salad over each corn cake and garnish with the caviar and chives.

  6. Yield : 32 ìsandwichesî


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