Salmon Roe With Corncakes

Recipe Ingredients

1 cup	62g / 2.2oz	Cornmeal
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Salt
2		Eggs
1 cup	237ml	Milk
2 tablespoons	30ml	Melted butter
1/4 cup	59ml	Vegetable oil
1 cup	237ml	Sour cream
1/4 cup	36g / 1.3oz	Chopped fresh chives
4 oz	113g	Salmon roe
		Mixed meslcun salad
1		Chives - for garnish

Recipe Instructions

Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes.

Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter.

Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives.

This recipe yields 4 to 6 appetizer servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B23 broadcast 10-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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