RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Corn with Smoked Salmon - dairy
The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are served with a sour cream sauce. SOUR CREAM-CHIVE SAUCE 1 cup sour cream 1 red bell pepper, roasted and diced 1 tablespoon minced chives LATKES 3 cups fresh or frozen corn kernels (5 to 6 ears) Butter 1 1/2 tablespoons minced shallots 1 cup heavy whipping cream 2/3 cup whole milk 2 eggs 1 cup unbleached flour 1 teaspoon baking powder Salt 2 tablespoons minced chives 20 paper-thin slices smoked salmon 1/4 cup chopped chives SOUR CREAM-CHIVE SAUCE: Blend sour cream, bell pepper and chives in small bowl. Cover with plastic wrap and refrigerate. LATKES: Blanch corn in boiling water to cover, about 1 minute. Drain and set aside. Heat 2 tablespoons butter in skillet and saute shallots until soft, about 3 minutes. Add corn and whipping cream, and cook over low heat 15 to 20 minutes. Puree in food processor. Set aside. Beat milk and eggs together in small bowl. Whisk together flour, baking powder and 1/2 teaspoon salt in large bowl. Melt 1 tablespoon butter and whisk into flour mixture along with milk mixture. Stir in corn puree, chives and salt to taste. Brush nonstick skillet with butter and heat over medium heat until drop of water sizzles. Pour in 1 heaping tablespoon batter for each latke and cook until golden brown, about 1 minute. Carefully turn latke with spatula and cook until golden brown, about 1 minute. Brush skillet with additional butter before each batch of latkes. To serve, spread large spoonful of Sour Cream-Chive Sauce in center of each plate, spreading evenly with back of spoon. Arrange 1 latke in center of sauce, top with smoked salmon and another latke. Sprinkle chives around each latke sandwich. Yield: 20 servings. Original source: "Master Chefs Cook Kosher" edited by Judy Ziedler (to be published) Current source: LA TIMES, 12/17/97 "Eight Days of Latkes" by Judy Ziedler Karen Selwyn
