“Please Be Waiting For Me Baby When I Come Around” Spicy Smoked Salmon Corn Cakes with Crème Fraiche

By Jackie DeKnock  ,   

July 27, 2015

A Taste of Canada’s West Coast. Warm savoury smoked salmon ‘pancakes’ and cream sauce. These are deliciously simple to make. They take a little time to prepare, but are well worth it, especially this afternoon!

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¾ cup yellow cornmeal (medium-ground if possible)

6 tablespoons all-purpose flour

½ teaspoon baking soda

½ teaspoon sea salt

2 large eggs

¾ cup sour milk (Mix 1/2 tbsp distilled white vinegar with add milk, stir.Let stand for 10 minutes until it’s starting to slightly curdle).

½ cup cream cheese, at room temperature

1 cup frozen corn kernels (or fresh if you have)

1 tablespoon finely chopped fresh chives (keep a little bit aside for garnish)

1 tablespoon finely chopped spring onion

3 jalapeno pepper slices, minced (jarred)

1/3 cup smoked salmon, minced

4 tablespoons extra virgin oil

Cream fraiche

Garish with chopped chives and lemon slices.


In a small mixing bowl, mix together cornmeal, flour, baking soda and salt. In another bowl, whisk together eggs, sour milk and cream cheese.

Coarsely chop half of the corn kernels and stir into milk mixture along with remaining corn, chives, spring onion, jalapenos and salmon. Fold into cornmeal mixture, stirring just until combined.

In a large non-stick skillet, heat oil over medium-high heat until hot (but not smoking). In batches, drop batter - 2 tablespoons per corn cake - into skillet, spreading slightly to form 3-4 inch cakes. Cook until golden brown, 2-3 minutes 2 Minutes per side. Tip: Pour batter in a clockwise fashion and then follow the same pattern as you turn the corn cakes (you'll never loose track of your corn cakes)!

Transfer to heatproof platter and keep warm. Serve with a small dollop of crème fraiche, finely diced chives and lemon slices.

Crème Fraiche:

1 cup heavy 35% cream + 1 tablespoon plain yogurt

In saucepan over very low heat, combine heavy cream and yogurt, warm, stirring constantly, just until mixture reaches body temperature. Pour into metal or glass bowl; cover with plastic and place in warm spot. Let thicken for 24-48 hours.It should look like yogurt. Refrigerate until ready to use (it will thicken more in the refrigerator).

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
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= You walk on water! You must be a Chef!

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= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)


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