Spicy Smoked Salmon Corncakes

About 6 corncakes, serving 2 a
  • 1/4 cup plus 2 tablespoons yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, beaten lightly
  • 1/4 cup plus 2 tablespoons buttermilk
  • 3 tablespoons cream cheese, softened
  • 1/2 cup fresh corn (cut from 1 ear) or thawed frozen corn
  • 3 tablespoons finely chopped fresh chives
  • 9 large peperoncini (pickled Tuscan peppers), drained, seeded and chopped fine (about 1/4 cup)
  • 2 ounces finely chopped smoked salmon (about 1/3 cup)
  • 2 tablespoons vegetable oil
  • Sour cream, chopped red onion and lemon slices as accompaniments if desired
  • 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.

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