Mini Corncakes With Basil Avocado Spread And Smoked Salmon Recipes

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MINI CORN CAKES WITH AVOCADO AND TOMATOES



Mini Corn Cakes with Avocado and Tomatoes image

Provided by Anne Burrell

Time 40m

Yield about 40 mini corn cakes

Number Of Ingredients 17

4 ripe avocadoes, diced
2 limes, juiced
1 tablespoon Asian chile paste (sambaal oeleck)
1 bunch fresh cilantro, chopped
1 clove garlic, smashed and finely chopped
Kosher salt
24 cherry tomatoes, halved
Extra-virgin olive oil
1 stick butter
8 tablespoons cornmeal
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs, whisked in a bowl
1 cup milk
2 cups frozen corn, defrosted
Extra-virgin olive oil

Steps:

  • For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
  • In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
  • Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
  • For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
  • Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
  • Remove the cakes and top with some avocado and a tomato half.

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT



Corn Cakes with Crab and Smoky Avocado Yogurt image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 16 corn cakes

Number Of Ingredients 18

2 ripe avocados, diced
1 cup Greek yogurt (2 percent)
1/2 cup fresh cilantro leaves
2 teaspoons chipotle in adobo puree (see Cook's Note)
Juice of 1/2 lime
Kosher salt and pepper
1 cup whole milk
4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
1 tablespoon clover honey
1 1/2 cups corn flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne powder
2 large eggs, separated
2 cups fresh or frozen corn kernels
1 large egg white
8 ounces jumbo lump crab meat
Microgreens, for garnish

Steps:

  • For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
  • For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
  • Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
  • Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
  • Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
  • To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

HOT CORNCAKES WITH AVOCADO, BACON & BASIL



Hot corncakes with avocado, bacon & basil image

Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander

Provided by Jane Hornby

Categories     Breakfast, Brunch, Lunch, Main course, Side dish, Supper

Time 20m

Number Of Ingredients 11

2 tbsp olive oil
1 red pepper , diced
1 fresh red or green chilli , deseeded and chopped
50g self-raising flour
1 egg , beaten
3 tbsp milk
2 x 330g sweetcorn nibblets, drained
handful basil leaves , chopped, plus extra to serve
8 rashers back or streaky bacon
juice 1⁄2 lemon
1 or 2 avocados , peeled, stoned and sliced

Steps:

  • Heat grill to high. Heat 1 tbsp oil in a large non-stick frying pan and sizzle the pepper for 5 mins until softened, adding the chilli for the final min.
  • Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn, cooked pepper and chilli and chopped basil, then season well. Add more oil to the pan if you need to, then drop tbsps of the batter into the pan.
  • Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You'll need to do these in batches, making 12 in total. Keep warm.
  • Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.

Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 40.2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.49 milligram of sodium

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

MINI CORNCAKES WITH BASIL, AVOCADO SPREAD AND SMOKED SALMON



Mini Corncakes with Basil, Avocado Spread and Smoked Salmon image

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

1 cup corn kernels, fresh or thawed frozen
⅓ cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
3 leaves fresh basil, finely chopped
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 medium (blank)s ripe Chilean Hass avocados
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
1 tablespoon cilantro, finely chopped
1 teaspoon chives, finely chopped
½ teaspoon salt
6 ounces smoked salmon, sliced thin
1 teaspoon Chives and cilantro leaves for garnish

Steps:

  • Corncakes: In blender, puree the corn and milk until kernels are coarsely ground, about 30 seconds. Add egg, butter and basil and blend just a second or two, to beat the egg.
  • In medium bowl, stir together flour, baking powder and salt. Make a well in the center of the dry ingredients and stir in the corn/egg mixture until moistened. Add a little more milk, if necessary, until batter drops easily off a spoon.
  • Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes. Turn and brown on second side, another 3 to 4 minutes.
  • Avocado Spread: Rinse, halve and seed the avocado. Scoop avocado into shallow bowl. Mash coarsely with fork. Add pepper, lime juice, cilantro, chives and salt and mix.
  • Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 16.1 g, Cholesterol 35.4 mg, Fat 12.5 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 558.2 mg, Sugar 1.6 g

AVOCADO SALMON SPREAD



Avocado Salmon Spread image

This is a tasty and healthy alternative to typical seafood dips and spreads. The avocado is so rich and creamy, you'll never miss the mayonnaise and shredded cheeses that most recipes contain. Also, you can substitute light cream cheese for regular without compromising texture or flavor.

Provided by flyincook

Categories     Spreads

Time 25m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 12

6 ounces salmon fillets
1/2 teaspoon black pepper
2 teaspoons extra virgin olive oil
2 tablespoons shallots, minced
2 garlic cloves, minced
1 ripe mexican avocado
2 teaspoons fresh lemon juice
1 1/2 tablespoons cream cheese, softened
2 tablespoons fresh chives, minced
2 tablespoons fresh dill, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Season the salmon filet with the black pepper. Set a small skillet over low/medium heat, add the olive oil, salmon filet, shallot and garlic and cook, turning the salmon once for about 10 minutes. The salmon should be just cooked through.
  • Transfer the salmon, including the shallot and garlic, to a small mixing bowl and allow to cool for 10 minutes, then cover loosely with plastic wrap and refrigerate until chilled.
  • When the salmon is fully chilled, use a fork to flake the fish apart. Remove the pit and scoop the avocado flesh right into the bowl, add the lemon juice and mash all together well. Stir in the cream cheese, chives, dill, salt and cayenne and mix well.
  • Cover and refrigerate for at least 30 minutes. Serve with crackers, bagel chips or toast points.

Nutrition Facts : Calories 176.1, Fat 13, SaturatedFat 2.8, Cholesterol 27.9, Sodium 194.4, Carbohydrate 6.3, Fiber 3.5, Sugar 0.5, Protein 10.1

SPICY SMOKED SALMON CORNCAKES



Spicy Smoked Salmon Corncakes image

Can be prepared in 45 minutes or less.

Yield Makes about 6 corncakes, serving 2 as a brunch entrée

Number Of Ingredients 13

1/4 cup plus 2 tablespoons yellow cornmeal
3 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten lightly
1/4 cup plus 2 tablespoons buttermilk
3 tablespoons cream cheese, softened
1/2 cup fresh corn (cut from 1 ear) or thawed frozen corn
3 tablespoons finely chopped fresh chives.
9 large peperoncini (pickled Tuscan peppers), drained, seeded, and chopped fine (about 1/4 cup)
2 ounces finely chopped smoked salmon (about 1/3 cup)
2 tablespoons vegetable oil
sour cream, chopped red onion, and lemon slices as accompaniments if desired

Steps:

  • In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.

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2018-08-18 The salmon cakes make enough for two, but the recipe is easily doubled or tripled. Salmon cakes. 1/2 lb. cooked salmon or mild white fish filets 1 whole egg + 1 egg white 1 cup bread crumbs, divided in half 1 small handful any combination of chopped fresh herbs such as parsley, dill, basil or cilantro 4 green onions, white and light portions minced 1 tablespoon fresh lemon juice 2 …
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CORN CAKES WITH AVOCADO, TOMATO, POACHED EGG, AND SMOKED …
In this restaurant-level brunch dish, savory corn cakes are practically teetering with delicious toppings: creamy avocado, juicy tomato, succulent smoked salmon and a perfectly runny poached egg.
From foodnetwork.com


MINI CORN CAKES & SMOKED SALMON & DILL CRèME FRAîCHE …
Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan. Advertisement. Step 2. Bake at 350° for 20 minutes. Cool 10 minutes. Step 3. Stir together crème fraîche, dill, and …
From myrecipes.com


MINI CORN FRITTERS WITH SMOKED SALMON RECIPE - FOOD NEWS
Add eggs, milk and season with salt and pepper to form a thick batter. Step 2 Heat oil in a large non stick pan. Spoon ¼ cup mixture into the pan and cook for 2-3 mins until bubbles start to form on top and then flip fritter and cook for another 1-2 mins.
From foodnewsnews.com


MINI CORN CAKES WITH AVOCADO AND TOMATOES RECIPE - COOKING …
Directions. For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice. In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it …
From cookingchanneltv.com


AVOCADO TOAST WITH SMOKED SALMON RECIPE - FOOD NEWS
Individual baguette slices, toasted and topped with mashed avocado, scrambled eggs, dill, smoked salmon and nuggets of warm cream cheese. Directions: Preheat a medium nonstick skillet over medium heat for 1 minute. In a medium bowl, whisk together eggs and dill.
From foodnewsnews.com


SMOKED SALMON CORNCAKES RECIPE - BAKERRECIPES.COM
2006-11-17 What Makes This Smoked Salmon Corncakes Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Smoked Salmon Corncakes. Ready to make this Smoked Salmon Corncakes Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are ...
From bakerrecipes.com


SALMON CAKES WITH AVOCADO BASIL DRESSING RECIPE
Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.
From foodnewsnews.com


CORN CAKES WITH AVOCADO YOGURT & SMOKED SALMON - HOME
Chef Daniel Green takes a southern classic, savory fried corn cakes and gives them a healthy twist. Get more Home & Family Recipes here: http://www.hallmarkc...
From youtube.com


AVOCADO WITH SMOKED SALMON - BOSSKITCHEN.COM
The perfect avocado with smoked salmon recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Avocado with Smoked Salmon. by Editorial Staff. Summary. Prep Time: 25 mins : Total Time: 25 mins: Course ...
From bosskitchen.com


CORN CAKES WITH LEMON DILL SAUCE AND SMOKED SALMON
Pour about 2 tablespoons batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. Arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream ...
From honeycreekkitchen.com


MINI CORN CAKES WITH SEARED SALMON RECIPE - FRANCIS MALLMANN
Preheat the oven to 225°. In a medium bowl, whisk the eggs with the milk. Stir in the corn kernels, flour and 1/2 teaspoon of salt. In a large nonstick skillet, heat 1/8 inch of olive oil until hot.
From foodandwine.com


10 BEST SMOKED SALMON APPETIZER AVOCADO RECIPES | YUMMLY
2022-06-17 Savory Smoked Salmon Appetizer Food.com. sour cream, smoked salmon, cream cheese, softened, seasoning and 6 more. Easy Smoked Salmon Appetizer Recipe in 15 Minutes or Less! Suburbia Unwrapped. smoked salmon, chives, …
From yummly.com


BAGELS WITH AVOCADO SPREAD SMOKED SALMON RECIPE - WEBETUTORIAL
Bagels with avocado spread smoked salmon is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make bagels with avocado spread smoked salmon at your home.. Bagels with avocado spread smoked salmon may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


RECIPE: SMOKED SALMON PIZZA WITH SAUTéED GARLIC MUSHROOMS, …
2010-03-02 The Sautéed mushroom worked great on the pizza (We used it a few times that night), and on this the avocado brings a coolness to the hot pizza that almost melts with the salmon. Smoked Salmon Pizza With Sautéed Garlic Mushrooms, Tomato Sauce, Avocado, Jarlsberg Cheese And Fresh Basil. Salmon Pizza Recipe. 1 pizza dough with honey; 5 tbs ...
From amazingsandwiches.com


MINI CORNCAKES WITH BASIL, AVOCADO SPREAD & SMOKED SALMON
Step 3. Spray or lightly oil a non-stick skillet or griddle and heat over medium-high heat. Drop the batter by rounded teaspoonsful into hot skillet and cook until browned on bottom, about 3 to 4 minutes.
From avocadosfromchile.org


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