Salmon Roe with Corncakes Recipe

Name: Salmon Roe with Corncakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 cup flour; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 whole eggs; 1 cup milk; 2 tablespoons melted butter; 1/4 cup vegetable oil; 1 cup sour cream; 1/4 cup chopped fresh chives; 4 ounces salmon roe; Mixed meslcun salad; Whole chives for garnish

Servings: persons

1 cup cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1 cup milk
2 tablespoons melted butter
1/4 cup vegetable oil
1 cup sour cream
1/4 cup chopped fresh chives
4 ounces salmon roe
Mixed meslcun salad
Whole chives for garnish

1
Mix the cornmeal, flour, baking soda and salt.
2
Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter.
3
Allow the batter to rest, refrigerated, for 30 minutes.
4
Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle.
5
Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes.
6
Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary.
7
Keep the cakes warm while you finish cooking the remaining batter.
8
Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe.
9
Garnish with a small salad and whole chives.

573

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: 1 cup cornmeal, 1/2 cup flour, 1/2 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Salmon Roe with Corncakes 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.

Salmon Roe with Corncakes

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