Corn Blini With Smoked Salmon And Chive Cream

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 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
• cooking spray
• 4 ounces smoked salmon, cut into 24 strips (2-inch wide)
• chopped fresh chives (optional)

Recipe

• 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 in a bowl, beat with a mixer at high speed until foamy. gently fold egg 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.