Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche

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Corn pancakes with caviar and smoked salmon are an elegant beginning to a celebratory meal. Select sweet corn, either white, bright yellow or a combination of the two varieties. Use a fine cornmeal to give the cakes a tender texture. The sweet, slightly caramelized leeks add a depth of flavor that combines beautifully with the corn.

Don't worry if you're not feeling like going all out with caviar and smoked salmon. You can also garnish these gems with a dollop of sour cream and your favorite red or green salsa. Your guests will love them. It's easy to improvise with this recipe and make the corn cakes larger as a main course. Try topping them with grilled shrimp or scallops and a dollop of your favorite salsa.

Look for corn that has medium size kernels that have no spaces between the rows. Remember that corn turns to starch quickly, so refrigerate it and enjoy its sweet, milky nuggets as soon as possible. To remove the kernels from the cob, hold the husked corn ear vertically with the flat edge down, on a cutting board and with a sharp knife, run the blade down the cob to remove the kernels, being careful to protect your fingers.

These delicate onion-flavored corn mini-cakes look especially inviting on a large, round platter decorated with watercress or dill sprigs and, if available, tiny white cobs of corn. To drink, serve a sparkling wine such as blanc de blancs, prosecco or brut Champagne.

Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche

Serves 8 (about 32 small pancakes)

1 cup fresh corn kernels (about 2 medium ears)

1/2 cup (1 stick) unsalted butter, divided

2 medium leeks, white part only, very finely chopped

1 cup half-and-half

2 large eggs

Salt and freshly ground white pepper

1/2 cup fine cornmeal

1/2 cup all-purpose flour

Garnish:

1/2 cup Creme Fraiche

2 ounces caviar

2 ounces smoked salmon

Fresh watercress or dill sprigs

1. Place the corn kernels in a food processor and pulse just until the corn is coarsely chopped. Set aside.

2. In a medium skillet, melt 1/4 cup butter over medium heat; reserve 2 tablespoons. Add the leeks and saute until softened and slightly caramelized, about 10 minutes. Set aside.

3. In a blender, combine the half-and-half, eggs, reserved melted butter, salt and pepper, and blend. Add the cornmeal and flour, and blend until it becomes a smooth batter. Add the coarsely chopped corn and sauteed leeks and blend just until mixed.

4. Heat the remaining 1/4 cup butter in a large non-stick skillet or on a griddle on medium heat.

5. Using a small ladle or measuring cup with a pouring spout, pour about 1 tablespoon of the batter into the skillet for each cake. Cook until they bubble and are just set, approximately 2 minutes. Then flip the cakes and cook another minute. Turn out onto a paper-towel-lined baking sheet to absorb any excess oil.

6. To serve: Place the cakes on a large serving platter and garnish each with a dollop of creme fraiche, a 1/2 teaspoon of caviar, a small piece of salmon, and a sprig of watercress or dill. Serve immediately.

Advance Preparation:

The batter may be made up to 1 day in advance, covered well, and refrigerated. The corn cakes may be made up to 2 hours ahead and kept warm in a very low oven. Remove the paper towel liner before placing the cakes in the oven for reheating.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche - Recipe

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