FacebookLouisiana Corn Cakes with Smoked Salmon and Creme Fraiche
Louisiana Corn Cakes with Smoked Salmon and Crème Fraîche
For 24 cakes:1/2 cup whipping cream
1Tbl. buttermilk
--OR-- 1/2 cup purchased crème fraîche
3/4 cup flour
1/4 cup cornmeal
1 tsp. baking powder
3/4 tsp. salt
1/8 tsp. black pepper
2 eggs, lightly beaten
1/4 cup milk
4 Tbl. melted butter
1 cup grated corn from 3 ears
1/2 small jalapeño, seeded and minced fine
3 Tbl. minced red bell pepper
1 Tbl. grated red onion
oil for cooking corn cakes
6 oz. smoked salmon cut in 24 small pieces
2 Tbl. finely minced red onion
For the crème fraîche:
The day before serving, combine whipping cream and buttermilk, cover and let stand at room temperature until thickened. This will take from 6 hours to overnight. Store refrigerated. Alternatively, use purchased crème fraÎche.
For the corn cakes:
Combine flour, corn meal, baking powder, salt and pepper in a medium mixing bowl.
In a small mixing bowl whisk together next seven ingredients (eggs through red onion). Gently stir the moist ingredients into the dry. Let stand 10 minutes (but not much longer) before cooking.
Heat skillet over medium heat and brush very lightly with oil. Drop batter into skillet 2 tablespoons at a time, spreading each cake to a 2” circle. Cook until golden brown, turning once, 3 minutes total. Cool. Wrap well and refrigerate if making ahead.
To serve, lightly warm the corn cakes for a few minutes in a 325 degree oven.
Top each with a piece of smoked salmon, a dab of crème fraîche, and a sprinkle of minced red onion. Serve immediately.Back to the Recipes