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