SMOKED SALMON AND ROASTED CORN FRITTERS

Serve for a light lunch or dinner, with a garden-fresh salad. Leftovers can be reheated gently in a skillet and topped with a fried egg.

3/4 cup cornmeal 6 tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 2 large eggs, lightly beaten 3/4 cup buttermilk 6 tbsp cream cheese, softened 1 cup roasted corn 1/4 cup finely chopped fresh chives, or green onions 2 tbsp finely chopped fresh dill 1 tsp your favourite hot sauce 4 ounces smoked salmon, finely chopped, about 2/3 cup 1/4 cup olive or canola oil sour cream, lemon wedges, dill sprigs for garnish

In a small bowl, whisk together the cornmeal, flour, baking soda and salt. In a larger bowl, whisk the eggs and buttermilk together, then break apart the cream cheese and add it in. Add half of the corn to this. Mix well. Stir the wet ingredients into the dry, just until combined. Add remaining corn, chives, dill, hot sauce and smoked salmon. Stir just until combined.

In a large cast iron pan, or nonstick pan, add 1 tbsp of oil over medium-high heat. Working in batches, drop the batter by 1/4 cup measures into the skillet. Spread the batter evenly to form 3-4 inch fritters. Cook about 2-3 minutes per side, or until golden brown. If the fritters are getting too dark, turn the heat down.

Transfer cooked fritters to a baking sheet and keep warm in a low 200F oven while you cook the rest. Serve with sour cream, a squeeze of lemon and sprigs of dill. Makes about 12 corn fritters.

Note: If you don’t have roasted corn, canned and rinsed corn, or frozen and thawed corn will do.