Salmon roe with corncakes

Yield: 4 servings

Measure Ingredient
1 cup Cornmeal
½ cup Flour
½ teaspoon Baking soda
1 teaspoon Salt
2 \N Whole Eggs
1 cup Milk
2 tablespoons Melted butter
¼ cup Vegetable oil
1 cup Sour cream
¼ cup Chopped fresh chives
4 ounces Salmon roe
\N \N Mixed meslcun salad
1 \N Whole chives; for garnish

Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives.

This recipe yields 4 to 6 appetizer servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B23 broadcast 10-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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