“Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.” - by Chileanavocados.org
Ingredients
Adjust Servings
Original recipe yields 16 cakes
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 197 cal
- 10%
- Fat
- 12.5 g
- 19%
- Carbs
- 16.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (11)
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"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 ge..." See moret 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!"
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