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Categories: Appetizers, Fish and shellfish, Quick and easy

Fresh corn cakes with smoked salmon

Fresh corn cakes with smoked salmon
Los Angeles Times

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I'm trapped with neither backyard nor Weber. It always ... Read more

Total time: 20 minutes | Serves 4
Note: Smoked trout or shrimp can substitute for the salmon. The cakes can also be made silver-dollar size to serve as hors d'oeuvres.
  • 2 ears corn, shucked
  • 1/3 cup coarse-grind yellow cornmeal
  • 1/2 cup flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 green onions, green part only, chopped
  • 1 fresh jalapeno, seeded and minced
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • Peanut or canola oil for frying
  • 1/2 cup creme fraiche or sour cream
  • 4 tablespoons chopped cilantro
  • 4 ounces thinly sliced smoked wild salmon, cut into thin strips

Step 1Steam the corn until tender, about 5 minutes. Cool, then slice off the kernels. Place in a mixing bowl and add the cornmeal, flour, sugar, salt, baking soda, green onions and jalapeno.

Step 2In a separate bowl, whisk together the egg, milk and melted butter. Pour the egg mixture into the dry ingredients and mix well.

Step 3Heat about 3 tablespoons oil in large skillet over medium-high heat. Spoon a heaping measuring tablespoon of corn batter into the oil and spread the batter to form a pancake about 3 1/2 inches across. Cook until set on one side, then flip and continue cooking until lightly browned and cooked, 2 to 3 minutes on each side. Add additional oil if necessary. Drain on paper towels and keep warm. (If necessary, work in batches, holding cooked pancakes in a warm oven while frying more.)

Step 4To serve, lay 2 pancakes on each serving plate. Spoon a little creme fraiche on the center of each pancake and top with some cilantro. Divide the strips of salmon among the pancakes on top of the cilantro. Serve immediately.

Each serving:
443 calories; 13 grams protein; 33 grams carbohydrates; 3 grams fiber; 30 grams fat; 11 grams saturated fat; 92 mg. cholesterol; 1255 mg. sodium.
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