Corn Cakes with Smoked Salmon, Poached Egg and Dill Shallot Sauce

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Serves 4

1 C Cornmeal
1 C boiling water
4 T. butter, cut into pieces
1 C. flour
1 t. baking powder
1 t. salt
1 T. sugar
½ C. corn kernels
2 T. green onions, sliced
3 eggs
1 C. milk

� pound Smoked Salmon slices
4 eggs

½ C. sour cream
2 T. chopped fresh dill
2 T finely chopped shallot or red onion
Salt and pepper

Pre-heat griddle to 350 or medium.

To make the sauce, combine sour cream, dill and shallots and refrigerate until ready to use.

To make the corn cakes:
In a large mixing bowl, pour boiling water over cornmeal and stir in butter pieces. Set aside to cool. In a separate bowl, combine flour, baking powder, salt, and sugar. In another bowl, combine milk and eggs. Add wet ingredients to the cornmeal mixture and stir until smooth. Add flour mixture and stir until combined. Fold in green onions and corn kernels. Scoop spoonfuls onto griddle and cook until each side is golden brown.

Serve with slices of smoked salmon, topped with a poached egg, and a generous helping of dill shallot sauce.

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