Instructions: Place corn in food processor and pulse until coarsely chopped. Set aside.

In skillet over medium heat, melt 1/4 cup butter. Pour off 2 tablespoons and reserve. Add leeks to skillet and saute until softened, about 10 minutes. Set aside.

In blender, combine half-and-half, eggs, reserved melted butter, and salt and pepper to taste. Blend until mixed. Add cornmeal and flour; blend until smooth.

Add corn and leeks and blend just until mixed.

Melt remaining 1/4 cup butter in large non-stick skillet or on griddle over medium heat. Using small ladle or measuring cup with a pouring spout, pour out about 1 tablespoon batter for each cake. Do not crowd pan. Cook until cakes bubble and are just set, about 2 minutes. Flip cakes and cook for 1 minute. Turn out onto a paper-towel-lined baking sheet and keep warm while rest are cooked.

To serve, garnish each cake with dollop of creme fraiche, caviar, small piece of salmon and small sprig of watercress or dill. (Note: Batter can be made up to 1 day in advance and refrigerated. Corn cakes may be cooked up to 2 hours ahead and kept warm in very slow oven. Remove paper towel before reheating cakes.

Makes 32 small pancakes

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