Corn-Jalapeño Cakes with Smoked Salmon
& Lime Crème Fraiche
1 cup yellow cornmeal
1 ½ cups boiling water
1 cup milk
½ cup flour
2 Tbsp melted butter
½ cup corn kernels
1 large or 2 small jalapeño chiles, seeded & finely diced
Lime Crème Fraiche, recipe follows
Smoked salmon either lox style or hard smoked
Chives for garnish
Place cornmeal, salt and boiling water in a bowl; stir well and let set for about 5 minutes to soften.
Whisk eggs into the cornmeal mixture, one at a time. Stir in milk, then flour; whisk to combine. Add the melted butter and mix well. Fold in corn and jalapeños.
Heat a large non-stick sauté pan over medium high heat. Spray with non-stick spray or lightly oil the pan. Drop the mixture by tablespoons to form small pancakes. Cook about 1-2 minutes and turn the pancake. Cook for about 1 more minute, until browned. Remove to a paper towel-lined baking sheet.
To serve: place corn cakes on a serving dish, top with a dollop of crème fraiche and a piece of smoked salmon. Garnish with chives.
Lime Crème Fraiche
1 cup crème fraiche
zest of 1 lime
pinch of sugar
pinch of salt
Place the crème fraiche in a small bowl. Add the lime zest, sugar and salt to taste. Chill until ready to use.