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Thursday, July 22, 2010

Smoked Salmon on Fresh Corn Pancakes

Smoked Salmon on Fresh Corn Pancakes

Anne Milton
July, 2010

2 ears corn, not shucked
1 cup plain, unsweetened goat-milk yogurt (or use crème fraiche)
1/2 red bell pepper
1 small medium-to-hot green pepper (jalapeño, serrano, etc.)
2 Tablespoons minced red onion

juice of 1 lime
1/2 cup brown or white rice flour
1/2 cup tapioca or garbanzo bean flour, or all-purpose gluten-free flour (i. e. Bob’s Red Mill)
1 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1 teaspoon guar gum (optional) —helps batter hold together
scant 1/2 teaspoon salt
1 extra-large egg, beaten to blend
1 Tablespoon melted butter or canola oil
1 1/2 cups goat milk kefir (or use buttermilk)
1 teaspoon honey or agave nectar (optional)
2 Tablespoons chopped fresh chives or scallions
1 ripe avocado, cut in thick slices
4 oz cold-smoked salmon, preferably the ‘nova lox’ type

1.              Steam ears of corn in microwave or over hot water until just done, then let cool completely.  Remove husks and silk, cut kernels from cobs, and set aside.

2.              Reserve 1 Tablespoon yogurt; drain the rest in a coffee filter over a sieve for several hours or overnight, until yogurt is as thick as sour cream.  (Skip this step if using crème fraiche.)

3.              Mince red and green peppers, mix with onion and lime juice, and let marinate for several hours or overnight.

4.              Sift dry ingredients together into large bowl.  Mix egg, oil or butter, kefir and honey or agave nectar together, add chives and corn, then stir into dry ingredients.  Gently mix just until blended, with no dry flour visible.  Mixture should be the consistency of thick cream: if it’s too thick, you can add a little water.

5.              Lightly oil a griddle or large, preferably non-stick pan, and heat until a drop of water sizzles on contact.  Ladle out batter in 1/4 cup dollops, spreading each one gently as far as it will go.  Cook until bubbles appear and top surface is beginning to set.  Flip pancakes and cook until second side is nicely brown.  Keep finished pancakes warm in 300˚ oven while you cook the rest.

6.              To assemble: Place pancakes on serving plate(s) and spread each with a spoonful of drained yogurt or crème fraiche.  Top this with a slice of avocado and a curled piece of salmon, then garnish with 1-2 teaspoons of the pepper mixture.  Drizzle with un-drained yogurt or a little crème fraiche thinned with milk or water.  Serve immediately, with extra pepper mixture on the side.

Serves 4 as an entrée, or 8-10 as an appetizer

Steaming the corn un-husked intensifies its flavor.  Pancakes are best made with tender, sweet corn, so make sure it’s as fresh as possible when you buy it, and beware of overcooking it.

This recipe is gluten-free; it can be cows’-milk-free, too, if goat milk products are used.  (If you can’t find goat’s milk kefir, you can use plain goat yogurt or goat milk instead.)  I think it’s also reasonably low on the glycemic index, though I’m not an expert: if blood sugar is a concern, I’d suggest using brown rice flour, and maybe leaving out the teaspoon of honey.

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