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Ingredientes
- 1 c. corn kernels (from about 2 medium ears)
- 1/2 c. (1 stick) unsalted butter
- 2 med leeks, white part only, very finely minced
- 1 c. half-and-half
- 2 x Large eggs Salt and freshly grnd white pepper
- 1/2 c. fine yellow cornmeal
- 1/2 c. all-purpose flour
- 1/2 c. creme fraiche
- 2 ounce caviar
- 2 ounce smoked salmon, cut into small pcs Fresh dill or possibly watercress sprigs
Direcciones
- Place corn in food processor and pulse till coarsely minced. Set aside.
- In skillet over medium heat, heat 1/4 c. butter. Pour off 2 Tbsp. and reserve. Add in leeks to skillet and saute/fry till softened, about 10 min. Set aside.
- In blender, combine half-and-half, Large eggs, reserved melted butter, and salt and pepper to taste. Blend till mixed. Add in cornmeal and flour; blend till smooth.
- Add in corn and leeks and blend just till mixed.
- Heat remaining 1/4 c. butter in large non-stick skillet or possibly on griddle over medium heat. Using small ladle or possibly measuring c. with a pouring spout, pour out about 1 Tbsp. batter for each cake. Don't crowd pan. Cook till cakes bubble and are just set, about 2 min. Flip cakes and cook for 1 minute. Turn out onto a paper-towel-lined baking sheet and keep hot while rest are cooked.
- To serve, garnish each cake with dollop of creme fraiche, caviar, small piece of salmon and small sprig of watercress or possibly dill. (Note: Batter can be made up to 1 day in advance and refrigerated. Corn cakes may be cooked up to 2 hrs ahead and kept hot in very slow oven. Remove paper towel before reheating cakes.
- Makes 32 small pancakes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 103 | 62% |
| Total Fat 11.7g | 15% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 84mg | 4% |
| Potassium 93mg | 3% |
| Total Carbs 12.11g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.46g | 0% |
| Protein 4.08g | 7% |
