Scallion Corn Cakes Topped With Smoked Salmon

The Washington Post, December 31, 1997

• • Course: Appetizer

Summary:

The pancakes are best when served at room temperature, so feel free to make these long before your guests arrive. Have the scallions chopped and the salmon cut, then assemble just before serving.

Makes about 50 2-inch pancakes

Ingredients:

• • 1/2 cup flour
• • 1/2 cup cornmeal
• • 1 tablespoon sugar
• • 1 teaspoon baking powder
• • Pinch salt
• • Freshly ground black pepper
• • 1 cup buttermilk
• • 1 large egg, lightly beaten
• • 1 tablespoon oil, plus additional as needed for frying
• • 1/2 cup finely chopped scallions, white and light-green parts
• • 4 ounces smoked salmon slices, cut into 1-inch pieces
• • About 1/3 cup sour cream

Directions:

Whisk together the flour, cornmeal, sugar, baking powder and salt and pepper to taste. Add the buttermilk, egg and 1 tablespoon of the oil, stirring to combine. Add half of the scallions and mix well.

Heat a griddle, preferably nonstick, and lightly film it with oil. Using about 1/2 tablespoonful per pancake, spoon the batter onto the griddle and cook the pancakes over medium to medium-high heat until lightly browned on both sides. As they are cooked, transfer them to a large platter or baking sheet.

To assemble: Top each pancake with a piece of smoked salmon. Then, put about 1/2 teaspoon of sour cream on top of the salmon on each pancake. Garnish with the remaining chopped scallions and serve.

Recipe Source:

Adapted from Stephanie Witt Sedgwick.

48 calories, 4g fat, 1g saturated fat, 6mg cholesterol, 32mg sodium, 3g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.