Corn Cakes with Smoked Salmon

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.