Salmon roe with corncakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| ½ | cup | Flour |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | 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 |
| Mixed meslcun salad | ||
| 1 | Whole chives; for garnish | |
Directions
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@...
11-30-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.