Sour Corn Johnnycakes with Smoked Trout Dip and Ramp Chermoula - The Local Palate

Ingredients

• 16 ounces smoked trout
• 8 ounces mascarpone cheese
• 14 ounces cream cheese
• 1½ tablespoons lemon juice
• Scant ¼ cup sliced chives
• 5 ounces lemon juice
• 1-2 ramps
• 2 tablespoons cumin
• Pinch cayenne
• 2 tablespoons sweet smoked paprika
• 1 cup parsley
• ¾ cup cilantro
• 6 tablespoons dijon mustard
• ½ ounce salt
• Scant 1 cup olive oil
• 2½ cups cornmeal
• ½ cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons butter, melted
• 2 tablespoons rendered bacon fat
• 1 egg
• 1 cup sour corn
• 1½ cups buttermilk
• Cooking oil