Corn Blini With Smoked Salmon And Chive Cream Recipes

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CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM



Corn Blini With Smoked Salmon and Chive Cream image

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

Provided by Sharon123

Categories     Breakfast

Time 24m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup light sour cream
1 tablespoon minced fresh chives
1 ear shucked corn (about 1 to 1 1/2 cups)
1/3 cup flour
2 tablespoons yellow cornmeal (fine ground)
1/2 cup milk
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
cooking spray
4 ounces smoked salmon, cut into 24 strips (2-inch wide)
chopped fresh chives (optional)

Steps:

  • Combine sour cream and chives in a small bowl. Cover and chill.
  • Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
  • Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
  • Makes 8 servings.

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