Salmon Roe with Corncakes

Directions

1. 1
   Mix the cornmeal, flour, baking soda and salt.
2. 2
   Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter.
3. 3
   Allow the batter to rest, refrigerated, for 30 minutes.
4. 4
   Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle.
5. 5
   Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes.
6. 6
   Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary.
7. 7
   Keep the cakes warm while you finish cooking the remaining batter.
8. 8
   Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe.
9. 9
   Garnish with a small salad and whole chives.