Corn Cakes with Smoked Salmon & Creme Fraiche

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1/2cup cornmeal

¼ cup plain flour

corn cut away from 2 corn cobs

3 large eggs

1/3 cup milk

1/3 cup butter, melted

½ tsp sea salt and 2 grinds of black pepper

3 scallions, use green parts only and finely mince them.

grapeseed oil for frying

Sliced smoked salmon

1cup crème fraiche

Place the first 7 ingredients in your food processor and pulse two or three times. You don’t want to over-process the mixture, as you still want discernable pieces of corn in the batter.

Pour the batter into a pouring bowl or large pitcher and stir in the scallions, reserving a small handful for garnish.

Heat the grapeseed oil in a large skillet until hot and almost smoking. Drop in tablespoon dollops of batter into the hot fat and fry for about 3 minutes or until bubbles appear in the top of the pancake. Very carefully, using a splatter cover, turn the pancakes over and fry for another 2-3 minutes. Drain on paper towels and put in a low oven to keep warm.


When you are ready to serve them. Place them on a pretty plate and spoon a dollop of creme fraiche on each pancake. Top with a sliver of smoked salmon and scatter some scallions over them to finish. Eat right away!

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