Seafood Corn Pancakes and Salmon Stacks
Back to Recipes Listing Episode: 318 Episode Name: Stack it with Style
Ingredients:
Makes 2 Stacks
4 ears fresh corn, cooked
3 eggs
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons all purpose flour
½ pound Salmon fillets, cut into 4 slices
6 large shrimp, peeled and deveined, tail-off
2 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
6 Tablespoons sour cream
2 teaspoon chives, chopped
4 Tablespoons watercress leaves
4 ounces smoked salmon
2 teaspoon caviar (optional)
Directions:
- Slice the kernals off the corn cobs. Place eggs and corn kernals in blender and pulse until almost smooth, but still slightly chunky. Mix in salt, pepper and flour.
- On a greased griddle or nonstick skillet over medium heat, spoon 2 tablespoons of batter to make each cake – should make 6 total. Cook pancakes for 4-5 minutes on each side, or until golden brown.
- Brush the salmon and shrimp with olive oil and season with salt and pepper. Sear on griddle or nonstick skillet for 2-3 minutes on each side, or until cooked through.
- To assemble, place a pancake on plate and spread 1 tablespoon sour cream over it. Sprinkle with ½ teaspoon chives and top with 2 of the salmon pieces and 1 tablespoon watercress. Top this with another pancake, and spread another tablespoon of sour cream over it. Sprinkle with ½ teaspoon chives and top with 3 prawns and 1 tablespoon watercress. Top with a third pancake. Place 2 ounces smoked salmon, 1 tablespoon sour cream, and 1 teaspoon caviar on top of third pancake. Repeat for second stack and serve.
Secrets:
- This makes an excellent breakfast item
- Scallops would also go great with the salmon and corn pancakes in stead of shrimp.
| © 2012 Hubert Keller |  |