Grate potatoes on coarse side of grater and squeeze out the excess liquid. Spread grated potato on 2-3 sheets of paper towel and pat dry with extra paper towel.
Combine potato, flour, egg and Edgell Corn Kernels.
Heat a large frypan, melt half the butter and swirl over base of pan. Measure heaped ¼ cupfuls of mixture and place into frypan, flattening to a 10cm round. Cook until golden brown on both sides. Repeat with remaining potato mixture. Set aside and keep warm.
Spread each corn stack with sour cream, top with a piece of smoked salmon and garnish with a small spoonful of caviar. Sprinkle each plate with cucumber and serve immediately.