Corn Cakes With Salmon Roe Recipes

SALMON AND CORN CAKES

Steps:

• In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
• In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.

CORN CAKES TOPPED WITH AVOCADO, TOMATO, POACHED EGGS AND SMOKED SALMON

Steps:

• Make the corn cakes: Preheat the oven to its lowest temperature setting.
• Combine the flour, cornmeal, baking soda, salt and sugar in a large bowl.
• Whisk together the egg, buttermilk and oil in a medium bowl. Add the wet ingredients to the flour mixture along with the jalapeno and cilantro. Whisk just until combined to make a batter.
• Add a pat of butter to a griddle or large skillet. Heat over medium heat until the surface is hot and the butter is melted. Working in batches and adding more butter as needed, pour about 1/4 cup batter to form each 4- to 5-inch pancake; cook until bubbles form on the top and the bottoms are golden and crisp, 2 to 3 minutes. Flip with a spatula and cook on the other side until cooked through, 2 to 3 minutes. Transfer the corn cakes to a rimmed baking sheet and keep warm in the oven until ready to serve.
• Meanwhile, poach the eggs (see Cook's Note): Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.
• Swirl the simmering water, then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to prevent them from breaking and to achieve the proper consistency.
• Remove the pot from the heat, cover and let stand until the egg whites are fully cooked and the egg looks like a smooth ball, about 4 minutes. You want the yolks to be runny!
• Remove each poached egg with a slotted spoon and drain on a paper towel-lined plate.
• While the eggs poach, prepare the toppings: Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork. Add salt and pepper to taste.
• To serve: Dollop about 1 tablespoon (or more, if you like) mashed avocado onto each corn cake. Top with 1 slice of tomato and a poached egg. Sprinkle with a pinch of salt. Drape a nicely folded piece of smoked salmon (about 1 ounce for each cake) over the top and garnish with black pepper and cilantro sprigs. Serve and enjoy!

CORN CAKES WITH SALMON ROE

Steps:

• In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar. Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives. Stir in cornmeal mixture and let batter stand 15 minutes.
• In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10). Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner.
• Top warm corn cakes with sour cream and roe and garnish with onion.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

SALMON ROE WITH CORNCAKES

Steps:

• Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives.

MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR

Steps:

• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
• Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
• Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
• For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
• To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SALMON CAKES WITH CORN AND GREEN CHILI

Steps:

• Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
• Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
• Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.

SALMON CORN CAKES

Steps:

• Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
• Form the mixture into 12 cakes, each about 1/2 inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.

SALMON CORN CAKES

Steps:

• Remove skin and bones from salmon; flake and set aside.
• Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
• Stir in salmon and corn.
• Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
• Cook 3 minutes on each side, or until golden.
• Set cakes aside, and keep warm.
• Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
• Spoon sauce over cakes and serve.