Salmon Roe with Corncakes

Yield:
4 to 6 appetizer portions.
Level:
Easy
Ingredients
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 whole eggs
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1/4 cup vegetable oil
  • 1 cup sour cream
  • 1/4 cup chopped fresh chives
  • 4 ounces salmon roe
  • Mixed meslcun salad
  • Whole chives for garnish
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.


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