Yes, Chef Corn Pancakes with Chili-Covered Gravlax

By Marcus Samuelsson |

Gravlax is the quintessential Swedish food and the pairing of a Southwestern flair of chili and corn pancakes creates a playful combination of flavors. This recipe represents what Yes, Chef is all about–diversifying and fusing culinary traditions.

Prep Details

Servings: 8

Calories per serving: 220 per serving

Ingredients

Corn Pancakes

1/4 cup yellow cornmeal

1/4 blue cornmeal

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon mild chili powder

4 drops Tabasco

1 egg

1/4 cup sour cream

1/2 cup heavy cream

1/2 cup corn (1 cob)

2 scallions, chopped

3 tablespoons corn oil

Chili Covered Gravlax

1 cup salt

1 tablespoon fennel seeds

2 cups light brown sugar

1/2 cup chili powder

1 1/2 pounds skin-on salmon fillet, in one piece, any pin bones removed

5 cilantro sprigs, roughly chopped

2 3-inch pieces of ginger, peeled and grated

 

Directions

Photo courtesy of Kattebelletje

Corn Pancakes:

1. Mix together the yellow and blue cornmeal, flour, salt and chili powder in a bowl. In a separate bowl, whisk together the Tabasco, egg, sour cream, heavy cream, corn and scallions until combined. Add the cornmeal mixture and whisk until just combined.

2. Brush a non-stick skillet with the corn oil, wiping off any excess oil, and heat over medium heat. Working in batches, pour 1 tablespoon of the batter for each pancake onto the hot skillet and cook until bubbles appear on the surface and the bottom is golden, about 2 minutes. Turn with a spatula and cook for another 2 minutes.

Serve with Chili-Covered Gravlax.

Chili-Covered Gravlax:

1. Combine the salt, fennel seeds, sugar and chili powder in a small bowl and mix
well. Place the salmon in a shallow dish and rub a handful of the salt mixture into
both sides of the fish. Sprinkle the salmon with the remaining mixture and cover
with the cilantro and ginger. Cover with plastic wrap and let stand for 3 hours at
room temperature.

2. Transfer the salmon to the refrigerator and let cure for 12 hours.

3. Scrape the seasonings off the salmon. Thinly slice the salmon on the bias.