Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

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

Ingredients {{adjustedServings}} servings 197 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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  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.
Tips & Tricks


  • Note: You can cook the cakes in advance. Reheat in the microwave for about 30 seconds or in skillet.
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Reviews 12

  1. 14 Ratings


I made this for an appetizer tonight with our meal. It was so tasty. I thought the corncakes were going to be a bit crisper, but they were very moist and delicious. When eating it's important to get that 'perfect' bite of salmon, cake and avocado. I only had to use one avocado and every thing else stayed the same for ingredients. I kept all the ingredients pretty much the same with the addition of a bit more milk in mixing the corn in step one. Oh i had thought about adding in some sugar since that's how I take my cornbread usually, but I'm glad I didn't. Recipe is perfect as is! Thanks!


Wow, these were delicious! I served them with a variety of toppings, and they were a huge hit! I found two minutes per side was perfect.


I enjoyed this, but I think that it could be improved on. Next time I think having another texture would be great - some finely chopped red onions or shallots would really set it off I think, and perhaps some rough ground pepper on top.