Instructions: For the Corn Cakes: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.

Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.

Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 1 tablespoon at a time, into the pan. You can cook about 8 cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning.

For the Salmon Salad: In a mixing bowl, flake the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper.

To assemble, spread a tablespoon of the salmon salad over each corncake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.

This recipe yields 32 appetizer servings.

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