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
teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream cheese,
1 cup fresh corn kernels or thawed frozen corn
finely chopped fresh chives
1 teaspoon finely chopped jalapeño
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
chopped red onion
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.