Active Time
45 MIN
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a small saucepan, combine the corn and 1/2 cup of the cream. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the corn is tender and the cream is reduced and thickened, about 8 minutes. Remove from the heat and whisk in 3 tablespoons of the butter. Let cool to room temperature.

Step 2    

In a food processor, puree the bell pepper until smooth; scrape into a medium bowl. Add the egg, the melted butter and the remaining 2 tablespoons of cream, 
then add the flour, baking powder and salt and whisk until well blended.

Step 3    

In a large nonstick skillet, melt 1 tablespoon of butter. Ladle 1 tablespoonful of batter per pancake into the skillet to make 6 pancakes. Cook over moderately low heat, turning once, until set, about 3 minutes per side. Repeat with the remaining butter and batter to make 12 pancakes total.

Step 4    

Spoon the creamed corn onto plates. Arrange 3 pancakes on each plate. Top with the smoked salmon and dollop with 
crème fraîche. Top with the caviar, garnish with chives and serve.

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