Corn Cakes with Smoked Salmon
Corn Cakes with Smoked Salmon
These corn crêpes are savory meets sweet meets breakfast meets good-all-day-long—you really can’t go wrong with smoked fish on a pancake.
Ingrediënten
- Serves 8
- ¾ cup crème fraîche
- 1 tablespoon Dijon mustard
- 2 eggs
- 1 scant cup all-purpose flour sifted
- 2 cups heavy whipping cream
- 2 teaspoons Tabasco sauce
- Kernels from 4 ears of corn see this page
- Salt
- About ½ cup butter
- 8 ounces cold-smoked salmon
- 1 red onion thinly sliced
- 1 bunch green onions trimmed, white and tender green parts thinly sliced
Instructies
- It helps to know: This recipe requires a 4- to 5-inch pan (ideally, a crêpe pan) and a blender.
- Preheat your oven to 375°F.
- In a small bowl, whisk together the crème fraîche and Dijon mustard.
- Set aside.
- In a large bowl, whisk the eggs into the flour.
- Whisk in the cream and Tabasco until combined.
- Stir in the corn and a couple pinches of salt.
- Add the mixture to a blender and blend minimally on low speed, ensuring some whole kernels remain.
- In a small ovenproof pan on medium heat, warm about 1 tablespoon of the butter, tilting to coat the pan as it melts.
- Pour enough batter into the pan so it reaches the edges and makes a ¾-inch-thick pancake.
- Let it sit until the batter starts to bubble around the edges.
- Once bubbling, put the pan in your oven and bake until the pancake is cooked through, about 4 minutes.
- Trace a spatula along the edges of the pan to loosen up the pancake’s perimeter.
- Set a plate on top of the pan, then turn the pan over so the pancake flips onto the plate with the bottom side facing up.
- Slide the pancake back into the pan, with the bottom side still facing up, and return the pan to the stove on medium heat.
- Continue cooking until both sides are golden brown, about 4 minutes more.
- Remove from the pan and set aside to cool to room temperature.
- Repeat with the remaining batter, replenishing the butter as necessary.
- Top the corn cakes with a dollop of the crème fraîche and Dijon mixture, and some salmon, red onion, and green onions.
- Serve immediately.
