Fresh corn cakes with smoked salmon
Fresh corn cakes with smoked salmon
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 4
2 ears corn, shucked 1/3 cup coarse-grind yellow cornmeal 1/2 cup flour 1 teaspoon sugar 1 teaspoon kosher salt 1/2 teaspoon baking soda 2 green onions, green part only, chopped 1 fresh jalapeno, seeded and minced 1 large egg 1/2 cup whole milk 2 tablespoons unsalted butter, melted Peanut or canola oil for frying 1/2 cup creme fraiche or sour cream 4 tablespoons chopped cilantro 4 ounces thinly sliced smoked wild salmon, cut into thin strips

Step 1 Steam the corn until tender, about 5 minutes. Cool, then slice off the kernels. Place in a mixing bowl and add the cornmeal, flour, sugar, salt, baking soda, green onions and jalapeno.

Step 2 In a separate bowl, whisk together the egg, milk and melted butter. Pour the egg mixture into the dry ingredients and mix well.

Step 3Heat about 3 tablespoons oil in large skillet over medium-high heat. Spoon a heaping measuring tablespoon of corn batter into the oil and spread the batter to form a pancake about 3 1/2 inches across. Cook until set on one side, then flip and continue cooking until lightly browned and cooked, 2 to 3 minutes on each side. Add additional oil if necessary. Drain on paper towels and keep warm. (If necessary, work in batches, holding cooked pancakes in a warm oven while frying more.)

Step 4To serve, lay 2 pancakes on each serving plate. Spoon a little creme fraiche on the center of each pancake and top with some cilantro. Divide the strips of salmon among the pancakes on top of the cilantro. Serve immediately.

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