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Mini Open Faced Corn Cake and Salmon Salad Sandwiches with Beluga Caviar

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsB3, B9, H, E
    MineralsNatrium, Fluorine, Manganese, Calcium, Potassium, Iron, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. CORN CAKES:

    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

    16. SALMON SALAD:

    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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