1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed form liquid
1/4 cup (60 ml) water
1/2 cup (125 mL) honey, divided
3/4 cup (180 mL) corn flour
1/4 cup (60 mL) rice flour
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) salt
1/4 cup (60 mL) fresh dill, finely chopped plus sprigs for garnish
2 tbsp. (30 mL) fresh chives, finely chopped plus extra for garnish
2 1/2 tbsp. (38 mL) unsalted butter
1 tsp. (5 mL) ground coriander
260 g salmon fillet, skinless and pin-boned
2 cups (500 mL) frisse or watercress for serving
Lemon wedges for serving
Cream fraiche for serving
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.