Smoked Salmon Lox with Crème Fraîche on Mini Corncakes
Salmon lox is a popular choice in this dish, but smoked salmon offers a unique texture and smokiness option.
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