Corn Cakes with Smoked Salmon Recipe

Name: Corn Cakes with Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 cup all purpose flour; 2 teaspoons baking soda; Fine sea salt; 2 eggs; 1 cup milk; 2 tablespoons unsalted butter, melted, at room temperature; About 1/4 cup vegetable oil; 1 cup sour cream; 1/4 cup chopped chives, plus a few whole chives for garnish; 4 ounces smoked salmon, thinly sliced horizontally, then into thin strips

Servings: persons

1 cup cornmeal
1/2 cup all purpose flour
2 teaspoons baking soda
Fine sea salt
2 eggs
1 cup milk
2 tablespoons unsalted butter, melted, at room temperature
About 1/4 cup vegetable oil
1 cup sour cream
1/4 cup chopped chives, plus a few whole chives for garnish
4 ounces smoked salmon, thinly sliced horizontally, then into thin strips

1
Stir the cornmeal, flour, baking soda, and 1 teaspoon of salt together in a bowl.
2
Whisk the eggs in another bowl, then whisk the eggs, milk, and butter into the dry ingredients to make a batter.
3
Cover with plastic wrap and refrigerate for 30 minutes.
4
Pour a thin layer of vegetable oil into a large saute pan and heat it over medium heat until a drop of batter sizzles on contact.
5
Begin to spoon batter, 2 to 3 tablespoons at a time, into the pan to make pancake-like corn cakes, cooking them until lightly crisped and golden on both sides, about 2 minutes per side.
6
Cook in batches, cleaning the pan if it becomes messy and adding additional oil as necessary.
7
Keep the cakes warm by covering with foil while you finish cooking the remaining batter.
8
In a small bowl, stir together the sour cream and chopped chives.
9
Arrange the corn cakes on a serving dish or platter; top each with a dollop of the cream, and finish with some of the sliced salmon.
10
Garnish with whole chives and serve.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup cornmeal, 1/2 cup all purpose flour, 2 teaspoons baking soda, Fine sea salt, and more.

Yes, Corn Cakes with Smoked Salmon 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.

That's it — enjoy your meal!

Corn Cakes with Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions