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1
Heat the olive oil in a medium skillet.
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2
Add the corn kernels and cook over moderate heat, stirring, until almost tender, about 2 minutes.
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3
Season the corn with kosher salt and pepper and transfer to a place to cool completely.
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4
In a medium bowl, sift together the flour, baking powder and table salt.
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5
Gently stir in the eggs and milk.
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6
Add the melted butter and the corn kernels and stir to make a smooth batter; don't overmix.
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7
Warm 1 teaspoon of the vegetable oil in a large nonstick skillet.
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8
For each pancake, drop 1/4 cup of batter into the skillet and spread to a make a 4-inch round.
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9
Form 4 pancakes are golden brown, about 5 minutes.
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10
Transfer to a baking sheet and keep warm in a low oven.
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11
Repeat the process with the remaining vegetable oil and batter to make a total of 8 pancakes.
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12
Lay the smoked salmon slices out on a work surface.
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13
Place 2 or 3 lettuce leaves at one end of each slice so the tops of the leaves protrude; roll up the salmon slices around the lettuce leaves.
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14
To serve, place a warm corn pancake in the center of each plate.
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15
Stand a salmon roll, with the leaves sticking up, in the center of each cake and drizzle each plate with 1 teaspoon of the Chive Oil.
