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.

« back to search results

“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--
Address:
,
Telephone:
View Profile