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Smoked Salmon Topped Fresh Corn Cakes
Ingredients
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1 large egg yolk
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1/4 cup skim milk or soy or rice milk
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons yellow whole grain cornmeal, medium to fine grind
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1/4 cup all-purpose flour
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1 1/4 cups fresh corn kernels, about 2 ears
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2 scallions, finely chopped
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2 large egg whites
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olive oil spray
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4 ounces smoked salmon, cut into 1/2-inch wide strips
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1/4 cup lowfat sour cream
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2 tablespoons capers, coarsely chopped
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2 tablespoons fresh chives, snipped
Preparation
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In a small bowl whisk together egg yolk, milk, salt, and pepper.
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In a medium bowl mix together cornmeal, and flour. Add egg yolk mixture to flour mixture and stir until just combined. Stir in corn and scallions.
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In a medium bowl whisk together the egg whites until they form soft peaks. Add 1/3rd of the egg whites into the corn mixture, folding gently. Add remaining egg whites and fold to combine.
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Heat a nonstick skillet over medium heat. Coat pan with olive oil spray. Working in batches, spoon batter into skillet using a tablespoon measure. Cook 2 - 3 minutes or until they just begin to set. Flip cakes over and cook an additional minute. Remove to serving tray and keep warm until ready to serve.
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Top corn cakes with ribbons of smoked salmon, followed by a dollop sour cream, a sprinkle of capers, then chives. Serve promptly.
