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FOR THE CORN CAKES:.
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Heat the olive oil in a medium-size saute pan over medium heat.
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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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Remove from th heat.
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Combine the eggs and cream in a large mixing bowl and whisk to blend well.
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Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water.
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Mix well.
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Fold in the corn-and-shallot mixture.
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Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat.
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When the oil is hot, but not smoking, gently place the batter, 1 tablespoon at a time, into the pan.
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You can cook about 8 cakes at a time.
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Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.
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Repeat until all of the oil and the batter are used up.
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Drain the cakes on paper towels.
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Sprinkle with the Creole seasoning (Bayou Blast)
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FOR THE SALMON SALAD:.
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In a mixing bowl, flake the salmon into small pieces.
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Chop the eggs and add to the salmon.
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Add the capers and caper juice.
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Mix well.
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Stir in enough mayonnaise to desired consistency.
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Mix well.
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Season with salt and pepper.
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TO ASSEMBLE:.
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Spread a tablespoon of the salmon salad over each corncake.
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Place on a large platter.
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Top the salmon with the caviar.
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Garnish with chives.
