Sweetcorn Griddle Cakes With Irish Smoked Salmon, Sour Crea

250 g Sliced Irish smoked salmon
100 g Creme fraiche or sour cream
25 g Snipped chives
1 Lemon
1 Handful rocket leaves

GRIDDLE CAKE MIX
1 sm Tin sweetcorn kernels
120 ml Double cream
2 Eggs
1 Pinches baking powder
75 g ‘OO’ tipo flour
4 tb Olive oil

In a bowl mix eggs, double cream, flour, baking powder, salt and pepper
until smooth. Then add sweetcorn.

Using a griddle pan and 4 egg rings cook pan cakes until golden brown on
each side. Arrange griddled cakes on serving dishes, garnish with a few
rocket leaves, rosette of smoked salmon, a dollop of creme fraiche, a wedge
of lemon and some milled pepper.

Yields
1 servings