Spicy Smoked Salmon Corncakes Recipe

Name: Spicy Smoked Salmon Corncakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons yellow cornmeal; 3 tablespoons all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg, beaten lightly; 1/4 cup plus 2 tablespoons buttermilk; 3 tablespoons cream cheese, softened; 1/2 cup fresh corn (cut from 1 ear) or thawed frozen corn; 3 tablespoons finely chopped fresh chives.; 9 large peperoncini (pickled Tuscan peppers), drained, seeded, and chopped fine (about 1/4 cup); 2 ounces finely chopped smoked salmon (about 1/3 cup); 2 tablespoons vegetable oil; sour cream, chopped red onion, and lemon slices as accompaniments if desired

Servings: persons

1/4 cup plus 2 tablespoons yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten lightly
1/4 cup plus 2 tablespoons buttermilk
3 tablespoons cream cheese, softened
1/2 cup fresh corn (cut from 1 ear) or thawed frozen corn
3 tablespoons finely chopped fresh chives.
9 large peperoncini (pickled Tuscan peppers), drained, seeded, and chopped fine (about 1/4 cup)
2 ounces finely chopped smoked salmon (about 1/3 cup)
2 tablespoons vegetable oil
sour cream, chopped red onion, and lemon slices as accompaniments if desired

1
In a small bowl whisk together cornmeal, flour, baking soda, and salt.
2
In a bowl whisk together egg, buttermilk, and cream cheese.
3
Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
4
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.
5
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.
6
Transfer corncakes as cooked to a heatproof platter and keep warm.
7
Serve corncakes with sour cream, chopped red onion, and lemon slices.

351

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 13 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons yellow cornmeal, 3 tablespoons all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Spicy Smoked Salmon 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.

That's it — enjoy your meal!

Spicy Smoked Salmon Corncakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions