Egg Dishes and Breakfast Entrees
Spicy Smoked Salmon Corn Cake

Makes 2 Servings

¼ cup plus 2 tablespoons yellow cornmeal
3 tablespoons all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
3 tablespoons cream cheese, softened
¼ cup plus 2 tablespoons buttermilk
½ cup fresh or frozen (thawed) corn
3 tablespoons finely chopped chives (or 1 tablespoon dried)
9 pepperoncini peppers, drained, seeded and finely chopped
3 ounces finely chopped smoked salmon (about ¹/₃ cup)
Sour cream, for serving
Chopped red onion, for serving
Lemon slices, for serving

In a small bowl, whisk together cornmeal, flour, baking soda and salt. In a medium bowl, whisk together egg and cream cheese. Whisk buttermilk into egg mixture. Coarsely chop ½ of corn; stir into egg mixture along with remaining corn, chives, pepperoncinis, smoked salmon and cornmeal mixture just until combined. Drop batter by ¼-cupsful onto a large, non-stick or greased griddle or skillet; spread batter slightly to form 3½- to 4-inch cakes. Cook cakes for 2-3 minutes per side, until golden brown on both sides. Serve with sour cream, chopped red onion and lemon slices.

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“This is adapted from Gourmet magazine’s Quick Kitchen Cookbook. Our guests are surprised to have salmon for breakfast. It’s one of our favorite dishes.” —Innkeeper, Tiffany House Bed & Breakfast Inn--
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