-
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
