Preheat oven to 450°F (220°C). Line a baking tray with parchment paper and place salmon onto tray. In a small bowl stir together 2 tbsp. honey and coriander; brush over salmon pieces. Bake 8 minutes or until salmon is opaque.
Separate egg whites from yolks.
In a large bowl whisk together egg yolks, water and 1/4 cup of honey. Stir in Green Giant* corn, corn flour, rice flour, baking powder, salt, dill and chives until fully combined.
Whisk egg whites to soft peaks and gently fold into corn batter.
In a 12 -inch non-stick pan, over low to medium heat, melt 1 tsp. of butter. Measure 1/4 cup of batter and working in batches of two, cook 2 to 3 minutes each side until golden brown.
Arrange cakes onto a serving plate and top with salmon and frisse. Season with salt and pepper. Warm remaining honey and drizzle over everything. Garnish with dill and chives and serve with lemon wedges and cream fraiche.