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Combine hot smoked salmon with a teaspoon each of the red pepper, scallion, red onion, shallot, and chives and spoon some Lemon Vinaigrette over and stir gently to break up the salmon as little as possible. Spread a thin layer of creme Fraiche on the bottom of each corn cake, top with some of the salmon mixture and spoon some more creme Fraiche and finely minced vegetables over the top. Garnish with cilantro and a drizzle of Fustini’s Single Varietal olive oil.
Whisk together the dry ingredients in one bowl and the eggs, cream, and Fustini’s Butter olive oil in another bowl. Combine the two and stir just until combined. Let sit 30 minutes. Heat a small nonstick skillet over moderate heat and once hot, add a drizzle of Fustini’s EVOO, and a little butter, and when melted, add enough of the batter to fill the bottom of the pan. Cook on one side until golden - 2 minutes, then turn over and cook another minute or until golden brown. Remove from pan and keep warm in a low oven.
Place vinegar, mustard salt and pepper in a small jar and shake to combine. Add olive oil and shake to emulsify.
Combine all ingredients and refrigerate overnight.
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