Corn Cakes With Smoked Salmon

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3/4 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 cups buttermilk

1 egg

2 tablespoons melted butter

1 cup fresh corn kernels, or frozen corn niblets

1 tablespoon minced jalapeno

For Frying

2 tablespoons oil

1 tablespoon butter


1/4 pound smoked salmon, cut into 18 two-inch pieces

1/2 cup sour cream

2 tablespoons extra virgin olive oil

2 tablespoons minced fresh dill

2 to 3 teaspoons coarsely ground pepper

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