I was inspired to make this, as it called for smoked salmon, something I have plenty of from my smoking efforts in the summer. The salt from the salmon was well balanced by the sweet corn. I was also lucky to have fresh eggs from my dear friend Karen, and freshly milled hard wheat to make the cakes. I'm not sure if it was the recipe, or the spectacular ingredients that I loved the best. My rating is three stars and one bar.
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