Corn Blini With Smoked Salmon and Chive Cream |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 8 |
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A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon. Ingredients:
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) |
Directions:
1. Combine sour cream and chives in a small bowl. Cover and chill.
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 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.
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 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.
6. Makes 8 servings.
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