Salmon With Corn Cakes

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Corn-tomato relish:

Kernels from 2 ears of corn

1/2 pint cherry tomatoes or other small tomatoes, halved

1 1/2 teaspoons extra virgin olive oil

1 jalapeno chile, roasted, peeled, seeded, diced

2 sprigs cilantro, chopped

1 garlic clove, minced

Juice and grated zest of 1/2 lime

1/4 teaspoon chopped capers

Salt and pepper, to taste

Corn cakes:

3/4 cup cornmeal

2 tablespoons all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter

1 cup buttermilk

1 egg, lightly beaten

Oil or butter for frying


2 tablespoons creme fraiche or sour cream

12 thin slices smoked salmon


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