Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche

• 1 cup corn kernels (from about 2 medium ears)
• 1/2 cup (1 stick) unsalted butter
• 2 medium leeks, white part only, very finely chopped
• 1 cup half and half
• 2 eggs
• Salt and freshly ground white pepper
• 1/2 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup creme fraiche
• 2 ounces caviar
• 2 ounces smoked salmon, cut into small pieces
• Fresh dill or watercress sprigs

1. Place the corn kernels in a food processor and pulse just until coarsely chopped.
2. Set aside.
3. In a medium skillet over medium heat, melt 1/4 cup of the butter.
4. Pour off 2 tablespoons and reserve.
5. Add the leeks to the skillet and saute until softened, about 10 minutes.
6. Set aside.
7. In a blender, combine the half-and-half, eggs, reserved melted butter, and salt and pepper to taste.
8. Blend until mixed.
9. Add the cornmeal and flour and blend until a smooth batter forms.
10. Add the coarsely chopped corn and sauteed leeks and blend just until mixed.
11. Melt the remaining 1/4 cup butter in a large nonstick skillet or on a griddle over medium heat.
12. Using a small ladle or measuring cup with a pouring spout, pour about 1 tablespoon of the batter into the skillet for each cake.
13. Do not crowd the pan.
14. Cook until the cakes bubble and are just set, about 2 minutes.
15. Then flip the cakes and cook for another minute.
16. Turn out onto a paper-towel-lined baking sheet to absorb any excess oil.
17. Keep warm.
18. Repeat until all are cooked.
19. To serve, place the cakes on a large serving platter and garnish each with a dollop of creme fraiche, caviar, a small piece of salmon, and a small sprig of watercress or dill.
20. Serve immediately

corn kernels, butter, leeks, eggs, salt, yellow cornmeal, allpurpose, creme fraiche, caviar, salmon, dill

Taken from www.cookstr.com/recipes/corn-leek-cakes-with-caviar-smoked-salmon-and-cregraveme-fraicircche (may not work)