Corn pancakes with smoked salmon

Corn pancakes with smoked salmon

By
From
The Margaret Fulton Cookbook
Makes
30
Photographer
Geoff Lung

Cocktail-size corn and coconut pancakes, topped with a little sour cream and smoked salmon.

Ingredients

Quantity Ingredient
2 cobs sweet corn, kernels cut from the cobs
or 250g whole corn kernels
1 spring onion, finely sliced
1 tablespoon chopped fresh coriander
1/2 cup coconut cream
2 eggs
1/2 cup plain flour
1/2 teaspoon salt
vegetable oil, for frying

Topping:

Quantity Ingredient
sour cream
200g smoked salmon or ocean trout, thinly sliced
1 tablespoon lime or lemon juice
1 tablespoon snipped chives

Method

  1. Put all the ingredients into a blender or food processor and blend until mixed. Heat a little oil in a heavy-based frying pan. Drop the corn batter, 1 tablespoon at a time, into the frying pan and fry until lightly browned on both sides, gently turning once. Cook 3 or 4 at a time, and repeat until all the batter is used, adding more oil when necessary. Add a little water to the batter if it becomes too thick.
  2. Topping: When ready to serve, top each pancake with a dollop of the sour cream mixed with lime or lemon juice, a thin strip of smoked salmon or ocean trout and a sprinkling of chives. Arrange on a serving platter.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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