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Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices.


  • 3/4 cup yellow cornmeal
    6 tablespoons all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 large egg, beaten lightly
    1/2 cup plus 4 tablespoons buttermilk
    6 tablespoons cream cheese, softened
    1 cup fresh corn kernels or thawed frozen corn
    6 tablespoons finely chopped fresh chives
    1 teaspoon finely chopped jalapeño peppers
    1 cup smoked salmon, finely chopped
    4 tablespoons vegetable oil
    for garnish:
    sour cream
    chopped red onion
    lemon slices


  • In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
    Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
    In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
    Transfer corncakes to a warm platter, and keep warm.

    Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.
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on The World Cuisine

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