- Corncakes:
- 1 cup corn kernels, fresh or thawed frozen
- 1/3 cup milk
- 1 egg, lightly beaten
- 2 tablespoons butter, melted
- 3 leaves fresh basil, finely chopped
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Avocado spread:
- 2 ripe Chilean Hass avocados
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon chives, finely chopped
- 1/2 teaspoon salt
- 6 ounces smoked salmon, sliced thin
- Chives and cilantro leaves for garnish
- Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
- In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
- Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
- Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
- Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.