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Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar

A home-style Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar made with Olive Oil, Fresh Sweet Corn Kernels Ear, Shallots, Salt, and Freshly Ground Black Pepper. About 30 min from start to finish for 32. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1 cup
• 2 tbsp
• 1 tsp
• 1/8 tsp
• 2
• 1 cup
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 2 tsp
• 1/8 tsp
• 3/4 cup
• 2 tsp
• 1 tsp
• 8 oz
• 6
• 1 tbsp
• 1 tsp
• 1/4 cup
• 1
• 2 tbsp
• 2 1/2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Heat the olive oil in a medium-size saute pan over medium heat.

2. 2

   Add the corn, shallots, 1/2 teaspoon of the salt and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes.

3. 3

   Remove from the heat.

4. 4

   Combine the eggs and cream in a large mixing bowl and whisk to blend well.

5. 5

   Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt and the water. Mix well. Fold in the corn-and-shallot mixture.

6. 6

   Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat.

7. 7

   When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan.

8. 8

   You can cook about eight cakes at a time.

9. 9

   Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.

10. 10

    Repeat until all of the oil and the batter are used up.

11. 11

    For the salmon salad: Chop the salmon into small pieces.

12. 12

    Chop the eggs and add to the salmon.

13. 13

    Add the capers and caper juice.

14. 14

    Mix well.

15. 15

    Stir in enough mayonnaise to desired consistency.

16. 16

    Mix well.

17. 17

    Season with salt and pepper.

18. 18

    Drain the cakes on paper towels.

19. 19

    Sprinkle with the Essence.

20. 20

    To assemble, spread a tablespoon of the salmon salad over each corn cake.

21. 21

    Place on a large platter. Top the salmon with the caviar. Garnish with chives.

22. 22

    Combine all Essence ingredients thoroughly and store in an airtight jar or container.

23. 23

    T(Cooking): "0:30"

24. 24

    Contributed to the FareShare Gazette by Chupa; 13 December 2003. www.fareshare.net