Mini Open-Faced Corn Cake & Salmon Salad Sandwich W/Caviar

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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.

* Per serving · 4 servings · Values may vary.