Recipe courtesy of Michael Lomonaco

Salmon Roe with Corncakes

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  • Level: Easy
  • Yield: 4 to 6 appetizer portions.
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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


  1. 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.