Corn Griddle Cakes with Smoked Salmon and a Creamy Lemon Dill Sauce
I love the concept of savory pancakes. There are just SO many options! When I saw this particular combo, I was immediately allured. Little known fact: dill is my favorite herb… well, tied with rosemary. But when smoked salmon is in the picture, dill is my guy! Plus, the corn cakes just looked divine! I didn’t get many pictures since there were six other people sitting around my table and, well, believe it not when I have guests my priority is feeding them not photographing their food! But I would say that these turned out well, judging from the fact that everyone devoured them despite being totally full from the previous four courses!
Corn Griddle Cakes with Smoked Salmon and a Creamy Lemon Dill Sauce
Adapted from Dinner with Aura
For the Sauce:
- 1/2 cup light sour cream
- 3 tablespoons chopped fresh dill
- 1 teaspoon grated fresh lemon rind
- 1 Tbsp lemon juice
- Salt, to taste
Combine all ingredients and chill.
For the Corn Cakes:
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup yellow cornmeal
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cayenne
- 1 1/4 cups canned corn kernels, divided
- 2/3 cup low-fat buttermilk
- 3 tablespoons butter, melted
- 1 large egg
- 6-8 oz smoked salmon
- Combine flour and next 5 ingredients (through cayenne) in a medium bowl.
- In a blender, combine 1 cup corn kernels, buttermilk, butter, and egg; pulse until coarsely pureed. Add to flour mixture, stirring until just combined. Fold in remaining 1/4 cup corn.
- Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook until bottoms are lightly browned.
- Arrange two pancakes on each plate. Top each pancake with smoked salmon and lemon-dill sauce.
Serves 4-6
