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Sassy Alder Smoked Salmon Corncakes Recipie
Sassy Alder Smoked Salmon Corncakes Recipie
Author: Diane Halferty Corpus Christi, TX
Serves: Serves 4 (12-corncakes)
Ingredients
- ½ Cup plus 4 Tablespoons yellow Cornmeal
- 6 Tablespoons All-Purpose Flour
- ½ teaspoon each Baking Soda and kosher Salt
- ¾ Cup Buttermilk
- 2 Large Eggs
- 6 Tablespoons Cream Cheese, room temperature
- 1 Cup fresh corn, or frozen, thawed and drained
- 6 Tablespoons fresh Chives finely chopped or green Onion tops
- 18 Large Peperocini (Pickled Peppers) drained seeded and chopped fine (about ½ cup) or
- ½ Cup canned green chopped Peppers, well drained
- 1 Cup flaked Just Smoked Salmon, Alder smoked Salmon
- 4 Tablespoons Canola Oil
- Dairy Sour Cream or Creme Fraiche, chopped Red Onion
- and Lemon Slices as accompaniements, if desired...A fruit salsa goes great too!
Instructions
- In a small bowl, whisk together cornmeal, flour, baking soda and salt.
- In another medium bowl, whisk together the eggs, buttermilk and cream cheese.
- Chop half the corn corasely and stir into the buttermilk mixture
- with the remaining corn, chives (or onion tops), peperoncini (or chiles),
- salmon and cornmeal mixture JUST until combined.
- In a large non-stick skillet, heat oil over medium heat until hot
- but not smoking and working in batches,
- drop batter by1/4 Cup measures into the skillet.
- Spread batter slightly to form 3-1/2-4-inch cakes.
- Cook 2-3 minutes on each side until golden-brown.
- Transfer corncakes as cooked to a heatproof platter
- and keep warm in a low set oven. Serve with accompaniements as desired.
- ENJOY!!
