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    You are in: Home / Recipes / Mini Open-Faced Corn Cake & Salmon Salad Sandwich W/Caviar Recipe
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    Mini Open-Faced Corn Cake & Salmon Salad Sandwich W/Caviar

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Manami's Note:

    These cute tidbits were served one evening to our administrators who have worked so hard. We fixed up the conference room with "happy" colors and we all enjoyed ourselves. Mind you, this was at 8:00pm and they had arrived at 7:00am. The Corn Cakes tasted awesome - with all those wonderful ingredients, how can they be bad? Food Network, recipe courtesy of Emeril Lagassee, 2000 edition. :) The recipe calls for Emeril's ESSENCE Creole Seasoning Recipezaar by buzzsau's Emeril's Essence Creole Seasoning or Dib's Bayou Blast Creole Essence / Bayou Blast ;)

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    Ingredients:

    Yield:

    Appetiz ...

    Units: US | Metric

    FOR THE CORN CAKES

    FOR THE SALMON SALAD

    GARNISH

    Directions:

    1. 1
      FOR THE CORN CAKES:.
    2. 2
      Heat the olive oil in a medium-size saute pan over medium heat.
    3. 3
      Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes.
    4. 4
      Remove from th heat.
    5. 5
      Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water.
    6. 6
      Mix well. Fold in the corn-and-shallot mixture.
    7. 7
      Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat.
    8. 8
      When the oil is hot, but not smoking, gently place the batter, 1 tablespoon at a time, into the pan.
    9. 9
      You can cook about 8 cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.
    10. 10
      Repeat until all of the oil and the batter are used up.
    11. 11
      Drain the cakes on paper towels.
    12. 12
      Sprinkle with the Creole seasoning (Bayou Blast)
    13. 13
      FOR THE SALMON SALAD:.
    14. 14
      In a mixing bowl, flake the salmon into small pieces.
    15. 15
      Chop the eggs and add to the salmon.
    16. 16
      Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper.
    17. 17
      TO ASSEMBLE:.
    18. 18
      Spread a tablespoon of the salmon salad over each corncake.
    19. 19
      Place on a large platter.
    20. 20
      Top the salmon with the caviar.
    21. 21
      Garnish with chives.

    Ratings & Reviews:

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    Nutritional Facts for Mini Open-Faced Corn Cake & Salmon Salad Sandwich W/Caviar

    Serving Size: 1 (1851 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 114.5
     
    Calories from Fat 66
    58%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.6 g
    13%
    Cholesterol 103.7 mg
    34%
    Sodium 234.9 mg
    9%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.4 g
    1%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    caper juice

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