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1
In a large mixing bowl, whisk together the corn flour, baking powder, and salt. Set aside.
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2
In a small mixing bowl, microwave the butter, milk, and honey just until the butter has melted, about 1 minute. Stir and set aside to cool to room temperature (this can be sped along by placing the bowl in an ice bath, whisking frequently to keep the butter from solidifying on the sides of the bowl).
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3
Make a well in the center of the large bowl of dry ingredients. Add the milk mixture and the two egg yolks to the well, along with the corn kernels. Stir with a wooden spoon to combine evenly.
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4
In a clean, dry medium mixing bowl, beat the egg whites until they form stiff peaks. Gently fold them into the large bowl of batter until just combined - it is fine if a few streaks of egg white remain
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5
In a large (12-inch) skillet, heat two teaspoons of butter over medium heat. When the butter begins to foam and bubble (but has not begun to brown), ladle four evenly-spaced, 1/4-cup portions of batter into the skillet. Let cook until golden brown on the bottom and beginning to bubble round the edges, about 2 minutes. Flip and cook on the second side until browned and cooked through, about one more minute. Serve immediately or keep in a warm (200u00b0F oven) for up to an hour before serving.
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6
In a small mixing bowl, coarsely mash the avocado with the lemon zest and juice and salt. Spread a heaping tablespoon of avocado on each corn cake, then top with smoked trout and a sprinkle of chopped chives.
