Fresh Corn Blinis with Smoked Salmon and Chive Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market. Ingredients:
1/2 cup reduced-fat sour cream |
1 tablespoon minced fresh chives |
1 ear shucked corn |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
2 tablespoons fine-ground yellow cornmeal |
1/2 cup 1% low-fat milk |
1 large egg yolk |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 large egg white |
cooking spray |
4 ounces cold-smoked salmon, cut into 24 (2-inch) strips |
chopped fresh chives (optional) |
Directions:
1. Combine sour cream and chives in a small bowl. Cover and refrigerate.
2. Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.
4. Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
5. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over; cook for 1 minute longer. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired.
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