Thursday, September 27, 2012

Corn Cakes with Smoked Salmon and Lemon-Chive Cream

I hope you are not judging me because you noticed that it has been weeks since my last post.  :(
We have been very busy but with good things.  You never need to worry though because cooking and eating is always happening here at our house.

This recipe for Corn Cakes with Smoked Salmon came from
Cooking Light.
1/4 cup light sour cream
2 tablespoons chopped fresh chives
1 teaspoon grated fresh lemon rind
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup yellow cornmeal
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
 1 1/4 cups fresh corn kernels, divided (about 3 ears)
 2/3 cup low-fat buttermilk
3 tablespoons butter, melted
1 large egg
12 thin slices cold-smoked salmon (about 6 ounces)


1. Combine first 3 ingredients in a small bowl; chill.

2. Spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed. Add pureed corn mixture to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.

3. Pour about 2-3 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream.    
I have to admit that I liked this dish more than I thought I would. I did not have fresh corn when I started to make this recipe.  I used frozen white, sweet corn.  This is a savory with a wonderful blend of flavors.  

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