Corn Cakes with Salmon Roe Recipe

Name: Corn Cakes with Salmon Roe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar.
2
Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives.
3
Stir in cornmeal mixture and let batter stand 15 minutes.
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
Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner.
6
Top warm corn cakes with sour cream and roe and garnish with onion.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons yellow cornmeal, 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Corn Cakes with Salmon Roe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cakes with Salmon Roe

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