Spicy Smoked Salmon Corncakes Recipes

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SPICY SMOKED SALMON CORNCAKES



Spicy Smoked Salmon Corncakes image

Can be prepared in 45 minutes or less.

Yield Makes about 6 corncakes, serving 2 as a brunch entrée

Number Of Ingredients 13

1/4 cup plus 2 tablespoons yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten lightly
1/4 cup plus 2 tablespoons buttermilk
3 tablespoons cream cheese, softened
1/2 cup fresh corn (cut from 1 ear) or thawed frozen corn
3 tablespoons finely chopped fresh chives.
9 large peperoncini (pickled Tuscan peppers), drained, seeded, and chopped fine (about 1/4 cup)
2 ounces finely chopped smoked salmon (about 1/3 cup)
2 tablespoons vegetable oil
sour cream, chopped red onion, and lemon slices as accompaniments if desired

Steps:

  • In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
  • 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. 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. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.

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