Sweet Corn Pancakes with Smoked Salmon

Heat the olive oil in a medium skillet. Add the corn kernels and cook over moderate heat, stirring, until almost tender, about 2 minutes. Season the corn with kosher salt and pepper and transfer to a place to cool completely.

In a medium bowl, sift together the flour, baking powder and table salt. Gently stir in the eggs and milk. Add the melted butter and the corn kernels and stir to make a smooth batter; don't overmix.

Warm 1 teaspoon of the vegetable oil in a large nonstick skillet. For each pancake, drop 1/4 cup of batter into the skillet and spread to a make a 4-inch round. Form 4 pancakes are golden brown, about 5 minutes. Transfer to a baking sheet and keep warm in a low oven. Repeat the process with the remaining vegetable oil and batter to make a total of 8 pancakes.

Lay the smoked salmon slices out on a work surface. Place 2 or 3 lettuce leaves at one end of each slice so the tops of the leaves protrude; roll up the salmon slices around the lettuce leaves.

To serve, place a warm corn pancake in the center of each plate. Stand a salmon roll, with the leaves sticking up, in the center of each cake and drizzle each plate with 1 teaspoon of the Chive Oil.