Smoked Salmon Lox with Crème Fraîche on Mini Corncakes
Introduction of Smoked Salmon Lox
While I’m head over heels for salmon lox in this dish, Smoked Salmon Lox is a fantastic alternative. Lox is cured, giving it that melt-in-your-mouth texture and easy-to-fold shape. But if you’re craving a hint of smokiness, smoked salmon will work beautifully. The choice is yours!
My love affair with salmon wasn’t exactly love at first bite. But after a few years, especially since moving to the Pacific Northwest, I’m hooked! Smoked salmon, or lox, is that magical ingredient that’s always in my fridge. It’s perfect for busy nights when cooking feels impossible, or if you’re easing your way into the world of seafood. This simple starter is the perfect showcase for its deliciousness
Fresh dill and salmon are a match made in heaven, and a dollop of crème fraîche adds the perfect tangy touch. I had to bring in the cornmeal cakes – they’re a nostalgic favorite from my childhood, and their subtle sweetness is the perfect base for all the other flavors.
Smoked Salmon Lox with Crème Fraîche on Mini Corncakes
Equipment
- Bowl For Mixing
- Whisk
- Stovetop Griddle You can use Non-Stick Skillet
- Platter
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons oil
- 1 large egg whisked
- ⅔ to ¾ cup buttermilk
- ½ cup crème fraîche
- 4 to 6 ounces smoked salmon or salmon lox
- 2 tablespoons fresh dill
Instructions
- Mix together the cornmeal, flour, baking powder, salt, and sugar in a medium bowl.1 cup yellow cornmeal, ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 tablespoon sugar
- Whisk together the oil, egg, and ⅔ cup of the buttermilk in a separate bowl. Combine the wet ingredients with the dry ingredients just until smooth and it feels like pancake batter. Add additional buttermilk, if needed. Don’t overwhisk.2 tablespoons oil, ⅔ to ¾ cup buttermilk, 1 large egg
- Heat a stovetop griddle or non-stick skillet over medium to medium-low heat. Once the pan is hot, ladle a few tablespoon-sized dollops of batter onto the skillet, 2 to 3 inches in diameter. You want them to be bite-size.
- Once the edges turn golden brown and the center is bubbly, flip the corncakes, and cook the other side. Transfer them to a platter and let cool.
- To serve, place the corncakes on a platter and dollop with crème fraîche. Top each corncake with a piece of smoked salmon and fresh dill. Serve immediately.½ cup crème fraîche, 2 tablespoons fresh dill, 4 to 6 ounces smoked salmon or salmon lox
