Instructions: In a bowl, whisk together the polenta, flour, baking soda and salt. In a separate bowl, mix the eggs, buttermilk and soft cream cheese. Cut the corn from the ears and finely chop half of the corn. Add the chopped corn, remaining corn, sundried capsicums, chives, salmon and cornmeal mixture and mix together until well mixed (do not overbeat).

In a large non-stick frypan, heat the oil then add spoonfulls of the cornmeal batter, making them about 6cm. across and 1 cm. deep. Cook for 2-3 minutes on each side until golden brown, then remove from the pan. To serve, top with sour cream, Spanish onion rings, capers and lemon.

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