Corn Cake with Smoked Ingredients

The coca dacsa with smoked ingredients is a thin and crispy dough made with wheat flour and corn flour, which provides a smooth texture and an authentic flavor to the dishes, perfect for sharing at any meal.
appetizer
baked
main dish
side dish
traditional
Ingredients
Servings
6
Measurement units

Dough

  • 300 gramswheat flour
  • 150 gramscorn flour (Note: This is not cornstarch)
  • 450 mlwater
  • 25 gramsgrated onion
  • 50 mlolive oil
  • salt

Filling

  • smoked salmon
  • smoked cod
  • mayonnaise
Nutritional Information

Per serving

Calculated for 6 servings

Calories
410 kcal
Protein
10.1 g
Fat
16.4 g
Carbohydrates
56.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation of the dacsa cakes

  1. In a large bowl, mix the two flours (wheat flour and corn flour) evenly with a spoon or a whisk, and set the mixture aside for later.
  2. In a large saucepan, pour in 1 liter of water, add 1 teaspoon of salt, 1 medium grated onion, and 2 tablespoons of olive oil. Bring to a boil over medium-high heat, stirring occasionally, until the water is at a rolling boil.
  3. Once the water is actively boiling, incorporate the entire flour mixture all at once, and stir vigorously with a wooden spatula for about 1 minute, ensuring there are no lumps.
  4. Continue stirring the dough for about 3 more minutes, until the flour has absorbed all the liquid and the dough pulls away from the sides of the saucepan. Keep the heat on medium-low during this time and do not stop stirring.
  5. Once the dough is well combined, remove the saucepan from the heat and let the dough rest at room temperature for a few minutes, until it loses some heat and becomes more manageable.
  6. Turn the dough onto a clean, dry work surface and drizzle it with olive oil. Knead it by hand for about 5 minutes, until it is smooth and fine.
  7. When the dough is well kneaded, form a cylindrical log about 2-3 cm in diameter, making sure it is compact and homogeneous. Using a sharp knife, cut the log into slices half a centimeter thick, weighing approximately 50 grams each. Arrange the slices on a tray to prevent them from touching.
  8. With a rolling pin, roll out each slice between two sheets of parchment paper, applying even pressure until they are thin. Ensure you do this before the dough cools completely, to facilitate the rolling process.
  9. Let the rolled slices rest on the tray for 30 minutes, covering them lightly with a clean cloth to prevent them from drying out. Heat a non-stick griddle or skillet over medium heat, adding a few drops of oil to prevent sticking. Cook the bases for about 2 minutes on each side, until they are golden and crispy.
  10. Take the bases and split them in half. Make a mixture of the different smoked ingredients (such as salmon, tuna, and ham) and combine it with a tablespoon of mayonnaise. Ensure that it is well incorporated and the mixture is uniform.
  11. Preheat the oven to 180 degrees Celsius. Place the filled bases on a baking tray, ensuring they are spaced well and not stacked on top of each other.

They should remain slightly soft, neither crunchy nor dry

  1. Bake the bases for about 10-12 minutes, or until the filling is heated through and the dough begins to take on a slight golden color, being careful not to leave them too long to avoid drying out.
Original recipe
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    Corn Cake with Smoked Ingredients | The Catalan Table