Spicy Smoked Salmon Corncakes
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 large
Egg (beaten lightly)3 tbsps
Cream Cheese (softened)3 tbsps
Chives (finely chopped fresh)2 tbsps
Vegetable OilDirections:
1
In a small bowl whisk together cornmeal, flour, baking soda and salt
2
In a bowl whisk together egg, buttermilk and cream cheese
3
Coarsely chop half of the corn and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon and cornmeal mixture until just combined
4
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet
5
Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown
6
Transfer corncakes as cooked to a heatproof platter and keep warm
7
Serve corncakes with sour cream, chopped red onion and lemon slices