Smoked salmon corncakes
The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices. The
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Plate
Ingredients
- 3/4 cup yellow cornmeal
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large egg, beaten lightly
- 1/2 cup plus 4 tablespoons buttermilk
- 6 tablespoons cream cheese, softened
- 1 cup fresh corn kernels or thawed frozen corn
- 6 tablespoons finely chopped fresh chives
- 1 teaspoon finely chopped jalapeño peppers
- 1 cup smoked salmon, finely chopped
- 4 tablespoons vegetable oil
- sour cream
- chopped red onion
- lemon slices
- recipeIngredient ends
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