Arepas with Smoked Salmon and Spring Onion
Serves: Makes 8-12 arepas
Arepas are made with cornmeal, hot liquid and a little fat. Our version is made with hot milk and butter but you could use water or stock such as chicken or vegetable. We added in bits of hot smoked salmon, cheddar cheese, and green onion. I think I prefer arepas grilled, but we prepared some in a small sauté pan with good results. We used fine cornmeal for our recipe and really liked it, but many people recommend purchasing a special “arepa” cornmeal, precooked and available in specialty markets. Try these the next time you are looking for something a little different.
  • 1 cup white pre-cooked fine cornmeal
  • ½ teaspoon salt
  • ½ cup grated Cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • ½ cup fresh corn kernels
  • ¼ cup medium diced spring onion
  • ½ cup flaked hot-smoked (kippered) salmon
  • 3 tablespoons canola or grapeseed oil
  1. Put the cornmeal into a large bowl with the salt and cheese -- you can use other cheese besides Cheddar. I particularly like mozzarella with arepas as well.
  2. Heat the milk in a small saucepan over medium heat and add in the butter.
  3. Pour the hot liquid over the cornmeal. Stir the mixture until a batter forms.
  4. Add in the corn, onion, and smoked salmon. Stick the batter into the fridge for about 15 minutes or until it firms up.
  5. Wet your hands with water to help the batter from sticking to them and form 3 to 4-inch balls. Flatten the balls to make small disks about three inches in diameter.
  6. Heat the grill or sauté pan to medium high heat. Brush on or add in some oil just to coat the bottom of the pan.
  7. Cook the arepas, in batches, until they are golden brown, about three to five minutes per side, flipping them once during cooking.
  8. You can split the arepas and fill them with dressed greens or more cheese if you like.
  9. We served ours with a small springtime salad in our cooking class.
Recipe by Within The Wild at