- CORN CAKES:
- 2 tablespoons olive oil
- 1 cup corn kernels (from 1 to 2 ears corn)
- 2 tablespoons minced shallots
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup yellow cornmeal
- 1/2 cup bleached all-purpose flour
- 1/2 cup masa harina (available at Latin markets and many supermarkets)
- 2 teaspoons baking powder
- 1/8 teaspoon cayenne
- 2 teaspoons vegetable oil
- 1 teaspoon Creole Seasoning
- SALMON SALAD:
- 1/2 pound smoked salmon, chopped
- 6 Perfect Hard-Boiled Eggs, finely chopped
- 1 tablespoon capers, finely minced, plus 1 teaspoon juice from the bottle
- 1/4 to 1/2 cup Mayonnaise, or
- store-bought mayonnaise
- Salt and pepper, to taste
- 4 ounces beluga caviar, or 4 ounces sevruga
- 2 tablespoons snipped fresh chives
- 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.
- 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.
- 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.
- 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.
- Spread 1 tablespoon of the salad over each corn cake and garnish with the caviar and chives.
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