“Please Be Waiting For Me Baby When I Come Around” Spicy Smoked Salmon Corn Cakes with Crème Fraiche
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Love & RomanceA 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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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.
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!
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Ingredients
Directions
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.
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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