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Corn and Sour Cream Cakes with Smoked Salmon and Caviar

A home-style Corn and Sour Cream Cakes with Smoked Salmon and Caviar made with Whole Milk, Yellow Cornmeal, Granulated White Sugar, Salt, and Baking Soda. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 1/2 tsp
• 2
• 3 tbsp
• 1 cup
• 1/4 cup
• 4 oz
• 2 oz
• 4 oz

Method (preview)

1. 1

   Cut corn kernels from the cobs.

2. 2

   Cook kernels with the milk over medium heat until milk is evaporated and corn is tender.

3. 3

   Put mixture in a food processor or blender and puree until smooth.

4. 4

   Press the corn puree through a sieve.

5. 5

   Cool.

6. 6

   Recipe can be made to this point one day ahead.

7. 7

   In a food processor, combine the corn puree, cornmeal, sugar, salt, baking soda, eggs, cake flour and sour cream.

8. 8

   Blend until thoroughly mixed.

9. 9

   Let rest for 15 minutes.

10. 10

    Heat a nonstick frying pan over medium heat and brush lightly with oil.

11. 11

    Working in batches, drop batter by tablespoons onto pan and cook, turning once, until browned, about 1 minute per side.

12. 12

    Put a dollop of sour cream on each cake. Garnish with rosettes of smoked salmon, a bit of caviar and sprinkle with chives.

13. 13

    NOTES: Old-fashioned corn pancakes, made in miniature with luxurious toppings.

14. 14

    Contributed to the FareShare Gazette by Chupa; 15 December 2003. www.fareshare.net