Corn Cakes with Salmon Roe

13 ingredients
6 steps

Ingredients

  • 5 tablespoons yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • a pinch sugar
  • 1/3 cup thawed frozen corn
  • 1 large egg
  • 1/4 cup well-shaken buttermilk
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoonclarified butter
  • 1/2 cup sour cream
  • about 4 ounces salmon roe
  • Garnish: slivered red onion

Directions

  1. 1
    In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar.
  2. 2
    Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives.
  3. 3
    Stir in cornmeal mixture and let batter stand 15 minutes.
  4. 4
    In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10).
  5. 5
    Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner.
  6. 6
    Top warm corn cakes with sour cream and roe and garnish with onion.

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