Salmon Roe With Corncakes
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Cornmeal1 cup
Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Milk2 tbsps
Butter (melted)1 cup
Vegetable Oil1 cup
Sour CreamDirections:
1
Mix the cornmeal, flour, baking soda and salt
2
Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter
3
Allow the batter to rest, refrigerated, for 30 minutes
4
Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle
5
Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes
6
Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary
7
Keep the cakes warm while you finish cooking the remaining batter
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
Garnish with a small salad and whole chives