Make the johnnycake batter. In a large mixing bowl, sift 2/3 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1 teaspoon kosher salt together through a fine mesh strainer.
In a blender or food processor, add 3/4 cup corn kernels, 1/4 cup creme fraiche, 1 large egg, and 2 tablespoons unsalted butter, melted. Process until it forms a puree without any visible kernels of corn.
Pour the corn mixture into the sifted dry ingredients and fold with a spatula until just combined and no streaks of flour remain.
Fry the johnnycakes. In a medium skillet, heat the remaining butter over medium-low until melted and hot. Pour 2/3 cup of the batter into the skillet and use a spatula to spread it into a circle roughly half an inch thick. Cook until lightly browned on the bottom, about 3 to 4 minutes. Flip using a thin spatula and cook until browned on the second side, a few minutes more. Repeat with all remaining batter.
Make the maple butter. In a small bowl, whisk together 3 tablespoons melted butter and 2 tablespoons maple syrup then set aside.
Make the tinned fish pâté. Drain and discard the oil from the tins of fish and add the fish to a small mixing bowl. Add 2 tablespoons creme fraiche to the fish and use a fork to combine, breaking the fish into flakes until it just holds together as a pâté.
To assemble. Place a johnnycake onto each plate (recipe serves 4) and place the a mound of pâté in the center each johnnycake. Garnish with a small dollop of the remaining creme fraiche on top of the pate and a sprinkle of chopped chives. Drizzle with the maple butter right before enjoying.
