Corn hotcakes with smoked salmon
Written by Times Online   
Monday, 24 January 2005 11:05
When I finished school?and moved into a flat, my failsafe cooking trick was to put a leg of lamb and lots of potatoes in the oven, then go down to the pub.

Depending on the crowd at the pub that night, I would either be back just as the lamb was ready to carve and the potatoes were crisp and golden or, um, not.
Sometimes I was so late that it was the lamb that was crisp and golden, and the potatoes were completely, magically, hollow. They were divine.?

Then I learnt the art of the jacket potato, and would toss a couple of King Edwards into the oven and go out for up to two hours, timing my return so that the potatoes were perfectly soft and fluffy inside. A big chunky soup has always been a lifesaver for post-theatre, post-concert or post-pub tummy rumbles, and I remain devoted to the idea of coming home to a tray of chicken sandwiches.

But there is just as great a need for a meal that can be put together within minutes of walking in the door. An omelette is the obvious choice, or a simple tomato-based sauce that will cook in the same time as the pasta.

These light, golden hotcakes make a great, almost instant, supper. Keep a tin of corn kernels in the cupboard and you can eat well and quickly at any time of the day or night. Keep a small pack of smoked salmon in the fridge as well and it?s not just eating, it?s dining.

Serves 4

Prep: 10 min
Cook: 10 min

Serve with parsley, dill or chives, and dress up with a spoonful of salmon caviar if you have it

100g plain flour
1tsp baking powder
2 large eggs
150ml milk
Sea salt and pepper
225g tinned corn kernels, drained
Butter and vegetable oil for frying
200g smoked salmon

Sift the flour and baking powder into a bowl. Separate the eggs. Whisk the egg yolks and milk together, then gradually add the mixture to the flour, whisking well until smooth. Add the salt, pepper and corn kernels. Beat the egg whites until peaky and fold into the batter.

Heat 1tsp butter and 1tsp oil in a non-stick pan and add the batter by the ladleful ? do two or three at a time.

Turn when golden brown, and cook the other side. Set aside, heat extra butter and oil and cook the remaining fritters. Serve two per person on warm plates. Drape smoked salmon on top and serve.

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