Recipe courtesy of Michael Lomonaco
Episode: Caviar
Yield:
4 to 6 appetizer portions.
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Smoked Salmon

Recipe courtesy of Alton Brown

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Honey Soy Grilled Salmon with Edamame

Recipe courtesy of Food Network Kitchen

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking