Spicy smoked salmon corncakes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Yellow cornmeal; plus |
| 2 | tablespoons | Yellow cornmeal |
| 3 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | large | Egg; beaten lightly |
| ¼ | cup | Buttermilk; plus |
| 2 | tablespoons | Buttermilk |
| 3 | tablespoons | Cream cheese; softened |
| ½ | cup | Fresh corn cut from 1 ear |
| (or use thawed frozen corn) | ||
| 3 | tablespoons | Finely-chopped fresh chives |
| 9 | larges | Peperoncini; (pickled Tuscan |
| ; peppers), drained, | ||
| ; seeded, | ||
| And chopped fine -; (abt 1/4 cup) | ||
| 2 | ounces | Finely-chopped smoked salmon |
| 2 | tablespoons | Vegetable oil |
| === ACCOMPANIMENTS === | ||
| Sour cream | ||
| Chopped red onion | ||
| Lemon slices | ||
Directions
In a small bowl whisk together cornmeal, flour, baking soda and salt. In a bowl whisk together egg, buttermilk and cream cheese. Coarsely chop half of the corn 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 ¼-cup measures into skillet. Spread batter slightly to form 3½- 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. This recipe yields about 6 corncakes, serving 2 as a brunch entree.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8711) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
05-17-1999
Per serving: 385 Calories (kcal); 24g Total Fat; (56% calories from fat); 9g Protein; 32g Carbohydrate; 119mg Cholesterol; 565mg Sodium Food Exchanges: 2 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates Recipe by: Sara Moulton
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