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1
For the Corn Cakes: Heat the olive oil in a medium-size saute pan over medium heat.
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2
Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes.
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3
Remove from the heat.
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4
Combine the eggs and cream in a large mixing bowl and whisk to blend well.
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5
Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water.
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6
Mix well.
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7
Fold in the corn-and-shallot mixture.
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8
Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat.
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9
When the oil is hot, but not smoking, gently drop the batter, 1 tablespoon at a time, into the pan.
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10
You can cook about 8 cakes at a time.
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11
Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.
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12
Repeat until all of the oil and the batter are used up.
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13
Drain the cakes on paper towels.
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14
Sprinkle with the Creole seasoning.
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15
For the Salmon Salad: In a mixing bowl, flake the salmon into small pieces.
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16
Chop the eggs and add to the salmon.
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17
Add the capers and caper juice.
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18
Mix well.
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19
Stir in enough mayonnaise to desired consistency.
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20
Mix well.
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21
Season with salt and pepper.
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22
To assemble, spread a tablespoon of the salmon salad over each corncake.
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23
Place on a large platter.
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24
Top the salmon with the caviar.
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25
Garnish with chives.
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26
Combine all ingredients thoroughly.
