Spicy Smoked Salmon Corncakes 2
Free Recipe Title: Spicy Smoked Salmon Corncakes 2
This Free Recipe ‘Spicy Smoked Salmon Corncakes 2′ requires the following ingredients:
1/4 cup Yellow cornmeal — plus
2 tablespoon Yellow cornmeal
3 tablespoon All-purpose flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 large Egg — beaten lightly
1/4 cup Buttermilk — plus
2 tablespoon Buttermilk
3 tablespoon Cream cheese — softened
1/2 cup Fresh corn cut from 1 ear
(or use thawed frozen corn)
3 tablespoon Finely-chopped fresh chives
9 large Peperoncini (pickled Tuscan peppers) — drained,
and chopped fine - (abt 1/4 cup)
2 ounces Finely-chopped smoked salmon
2 tablespoon Vegetable oil
=== ACCOMPANIMENTS ===
Sour cream
Chopped red onion
Lemon slices
Recipe Temperature:
This Easy Recipe Serves: 2
Recipe Preparation: cook
How to easily cook Free Recipe: Spicy Smoked Salmon Corncakes 2
In a small bowl whisk together cornmeal, flour, baking soda and salt. In a bowl whisk together egg, buttermilk and cream cheese. Coarsely chop half of the corn and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon and cornmeal mixture until just combined. In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion and lemon slices. This recipe yields about 6 corncakes, serving 2 as a brunch entree. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8711) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999
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