Corn Cakes with Smoked Salmon

cook 20 mins
  • 2 eggs, beaten
  • 4 tablespoons milk
  • 300 g (10 oz) canned sweetcorn kernels, drained
  • 75 g (3 oz) self-raising flour
  • 2 spring onions, sliced
  • 2 tablespoons vegetable oil
  • 150 g (5 oz) smoked salmon
  • 4 tablespoons mascarpone cheese
  • salt and pepper
  • chopped chives, to garnish
  • Beat together the eggs, milk, sweetcorn, flour and spring onions until you have a smooth batter. Season well.
  • Heat 1 tablespoon of the oil in a large, nonstick frying pan. Add half the batter to the pan in separate spoonfuls to make 6 small pancakes. Cook for 2–3 minutes on each side until golden and cooked through. Set aside on kitchen paper while you cook the remaining batter.
  • Pile the pancakes on to serving plates and arrange the smoked salmon and mascarpone on top. Scatter with the chives and serve.
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