Smoked Salmon on Corn Fritters

"Smoked Salmon served on corn fritters is a delicious first course as well as a fine hors d’oeuvre. The salmon can be a commercial smoked variety. Or you can use thin slices of fresh salmon: Sprinkle them with salt and pepper and cure them in the refrigerator for 15 to 20 minutes to make a quick gravlax.

"The corn fritters are good as a garnish for most grilled meats or fish. They are best served right after cooking, but they can be made ahead, cooled on a wire rack (so they don’t get soggy underneath), and reheated in the oven as needed. The corn kernels could be replaced with other vegetables, from chopped spinach to peas to diced zucchini. The flour-and-beer batter could not be easier to make." --Jacques Pépin

Recipe: Smoked Salmon on Corn Fritters

Serves 4 as a first course, about 12 as an hors d'oeuvre

Ingredients:

1 cup all-purpose flour
3/4 cup beer
1/4 teaspoon salt
2 ears sweet corn, husked and kernels cut off (about 2 cups)
1/4 cup canola oil
About 6 ounces (about 8 slices) thinly sliced
smoked salmon or gravlax (see headnote)
3 tablespoons whipped cream cheese or sour cream
2 tablespoons shredded fresh basil leaves

Instructions:

Put the flour, half the beer, and the salt in a bowl and mix with a whisk until smooth. Add the rest of the beer and the corn kernels and mix well.
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat. When it is hot, use a 1/4-cup measuring cup to make 4 fritters. Cook for about 4 minutes, then flip over with a spatula and cook for 4 minutes on the other side, or until cooked through. Transfer the fritters to a wire rack. Repeat with the remaining oil and fritter batter.
Arrange 2 or 3 fritters on each plate and cover each one with a slice of smoked salmon or gravlax. Drop about 1 teaspoon of the whipped cream cheese or sour cream onto the center of each topped fritter and sprinkle on some basil.
Serve.