Recipe courtesy of Michael Lomonaco
Salmon Roe with Corncakes
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- Level: Easy
- Yield: 4 to 6 appetizer portions.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 398
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 158 mg
- Sodium
- 384 mg
- Level: Easy
- Yield: 4 to 6 appetizer portions.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 398
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 158 mg
- Sodium
- 384 mg
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.
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