Spicy Smoked Salmon Corncakes

Recipe Ingredients

1/4 cup	15g / 0.5oz	Yellow cornmeal - plus
2 tablespoons	30ml	Yellow cornmeal
3 tablespoons	45ml	All-purpose flour
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Egg - beaten lightly (large)
1/4 cup	59ml	Buttermilk - plus
2 tablespoons	30ml	Buttermilk
3 tablespoons	45ml	Cream cheese - softened
1/2 cup	31g / 1.1oz	Fresh corn cut from 1 ear
		(or use thawed frozen corn)
3 tablespoons	45ml	Finely-chopped fresh chives
9 tablespoons	135ml	Peperoncini (pickled Tuscan peppers) - drained, seeded, (large)
		And chopped fine - (abt 1/4 cup)
2 oz	56g	Finely-chopped smoked salmon
2 tablespoons	30ml	Vegetable oil
		Accompaniments
		Sour cream
		Chopped red onion
		Lemon slices

Recipe Instructions

In a small bowl whisk together cornmeal, flour, baking soda and salt. In a bowl whisk together egg, buttermilk and cream cheese. Coarsely chop half of the corn and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon and cornmeal mixture until just combined.

In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion and lemon slices.

This recipe yields about 6 corncakes, serving 2 as a brunch entree.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8711)

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