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Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

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

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 34 people have saved this

 

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Original Recipe Yield 16 cakes
 

Ingredients

  • Corncakes:
  • 1 cup corn kernels, fresh or thawed frozen
  • 1/3 cup milk
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted
  • 3 leaves fresh basil, finely chopped
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  •  
  • Avocado spread:
  • 2 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
  • 1/2 teaspoon salt
  • 6 ounces smoked salmon, sliced thin
  • Chives and cilantro leaves for garnish

Directions

  1. 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.
  2. 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.
  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. Turn and brown on second side, another 3 to 4 minutes.
  4. 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.
  5. Spread each corn cake with a tablespoon of avocado spread. Top with smoked salmon, garnish with chives and cilantro and serve.

Footnotes

  • Note: You can cook the cakes in advance. Reheat in the microwave for about 30 seconds or in skillet.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 197 | Total Fat: 12.5g | Cholesterol: 38mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Chocokide 
I made this for an appetizer tonight with our meal. It was so tasty. I thought the corncakes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Billy 
I have not tried this yet, but i came across this and thought absolutely wonderful sounding,... MORE

 
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