Adventures of the Heart
Mary Zalmanek
Appetizers: Smoked Salmon Corn Cakes

This recipe comes from Linda Johnson, my husband Jim’s long-time barber.  The corn cakes are delicious with smoked salmon.  My absolute favorite smoked salmon is from the Honey Smoked Fish Company, which is available at Costco or Sams Club in Colorado. I’ve also had success with leftover grilled salmon.  This versatile dish can be served as an appetizer, side dish, or entree with a salad. 

Makes 8 4-inch or 12 3-inch cakes

  • 1/3 cup yellow cornmeal
  • 3 tbsp wheat or gluten-free flour  
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg, beaten
  • 1/3 cup buttermilk
  • 1 1/2 oz cream cheese, softened
  • 1/2 cup corn (fresh from the cob or frozen)
  • 3 tbsp chopped chives
  • 4 oz can hot green chiles
  • 2 oz smoked salmon, crumbled
  • Oil for frying

Optional for serving:

  • Sour cream
  • Horseradish 

In a small bowl, combine cornmeal, flour, baking soda and salt. In a separate mixing bowl, whisk together egg, buttermilk and cream cheese until smooth. Add corn, chives, green chiles and salmon. Add cornmeal mixture.   

Heat enough oil to just cover the bottom of a non-stick sauté pan, skillet or griddle over moderate heat.  Fry cakes 3 minutes each side, or until they are a golden brown.  Serve warm, with sour cream and horseradish, if desired.  (Amount of horseradish depends on your heat tolerance.  Mix sour cream and a little horseradish together, taste, add more horseradish as desired.)