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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 c. fresh sweet corn kernels
- (from 1 medium-size ear)
- 2 Tbsp. chopped shallots
- 1 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 2 lrg Large eggs
- 1 c. heavy cream
- 3/4 c. yellow cornmeal
- 1/2 c. bleached all-purpose flour
- 1/2 c. masa harina flour
- 2 tsp baking pwdr
- 1/8 tsp cayenne
- 3/4 c. water
- 2 tsp vegetable oil
- 1 tsp Emeril's Essence see * Note
- 8 ounce cured salmon
- 6 lrg hard-boiled Large eggs
- 1 Tbsp. capers finely chopped
- 1 tsp caper juice/brine
- 1/4 c. mayonnaise - (to 1/2)
- Salt to taste
- Freshly-grnd white pepper to taste
- 1 tin Beluga caviar - (7 ounce)
- 2 Tbsp. minced chives
Direcciones
- For the Corn Cakes: Heat the extra virgin olive oil in a medium-size saute/fry pan over medium heat. Add in the corn, shallots, 1/2 tsp. of the salt, and the black pepper and cook, stirring, till the corn and shallots are tender, about 5 min. Remove from the heat.
- Combine the Large eggs and cream in a large mixing bowl and whisk to blend well. Add in the cornmeal, flour, masa harina, baking pwdr, cayenne, the remaining 1/2 tsp. salt, and the water. Mix well. Mix in the corn-and-shallot mix.
- Heat 1/2 tsp. of the oil in a large nonstick saute/fry pan over medium-high heat. When the oil is warm, but not smoking, gently drop the batter, a Tbsp. at a time, into the pan. You can cook about eight cakes at a time. Cook till the cakes are lightly golden brown on both sides, about 1 1/2 min on each side. Repeat till all of the oil and the batter are used up.
- For the Salmon Salad: Chop the salmon into small pcs. Chop the Large eggs and add in to the salmon. Add in the capers and caper juice. Mix well. Stir in sufficient mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
- To assemble, spread a Tbsp. of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
- This recipe yields 32 hors d'oeuvres servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 224 | |
| Calories from Fat 127 | 57% |
| Total Fat 14.32g | 18% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 153mg | 51% |
| Sodium 501mg | 21% |
| Potassium 117mg | 3% |
| Total Carbs 18.12g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.77g | 1% |
| Protein 6.36g | 10% |
