Corn cakes with smoked salmon and creme fraiche recipe

Corn Cakes with Smoked Salmon and Creme Fraiche recipe

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Recipe intro

This recipe for corn cakes with smoked salmon and creme fraiche is a delightful combination of flavors and textures. The crispy corn cakes provide a perfect base for the rich and smoky salmon, while the creamy creme fraiche adds a tangy and refreshing element. With just a few simple ingredients, this dish can be easily prepared and enjoyed as an appetizer or light meal.

Keywords: corn cakes, smoked salmon, creme fraiche, appetizer, easy to prepare.

Corn cakes with smoked salmon and creme fraiche recipe details

Corn cakes with smoked salmon and creme fraiche recipe, recipe Rating: 4.8
Number of votes:128

Ingredients

1 cup boiling water

1 cup yellow cornmeal

4 Tablespoons butter, cut into small pieces

1 cup unbleached white flour (I always use King Arthur flour from Norwich, Vermont; it’s the best!)

1-1/2 teaspoons baking powder

3 Tablespoons sugar

3 extra large eggs

1 cup milk (non-fat works fine)

4 scallions, thinly sliced

1 cup corn kernels (if using frozen, defrost and drain well)

6 ounces non-fat sour cream (Breakstone’sis my favorite)

2 Tablespoons finely chopped red onion

1/3 cup dry white wine

1/3 pound smoked salmon, thinly sliced

Sliced scallions and/or chives

Vegetable oil

Instructions:

Breakfast at the Inn at Portsmouth Harbor is a real treat! A good indication is the empty plates coming back into the kitchen. Working with seasonal and regional ingredients, as fresh as possible, are important priorities. The following recipe is one of our most requested and showcases a real treat from the sea, smoked salmon! Enjoy!

In a large bowl, pour the boiling water over the cornmeal. Add the butter and set aside while the butter melts. In another bowl, blend flour, baking powder, and sugar. In a smaller bowl, beat eggs well, then add milk, scallions, and corn. When the cornmeal is cool, add the egg mixture and stir with a spatula until smooth. Add dry ingredients and blend well. To make the sauce, blend the sour cream with the red onion and wine. Refrigerate until ready to use.

Heat a griddle over medium heat and lightly grease with vegetable oil. Heat oven to 200 degrees. Drop batter using a 1/3 cup measure onto griddle. When bubbles appear, flip and brown lightly on other side. Place on baking sheet in oven to keep warm while cooking remaining cakes.

To serve, place 3 cakes on each plate with rolled salmon slices and a dollop of creme in the center. Sprinkle with scallions or chives.

The batter can be made the night before and refrigerated, as can the creme fraiche. These cakes are also delicious served with sliced grilled ham and maple syrup!

Serves: 6