CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM
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
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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Mwanzia Mualuko
[email protected]Meh.
olisedeme christian
[email protected]These corn blini are just okay. They're not bad, but they're not great either.
Theo Goose
[email protected]I'm not sure what I did wrong, but my corn blini turned out dry and crumbly. I think I might have overcooked them.
Md Ashim
[email protected]These corn blini are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Dipendra Limbu
[email protected]These corn blini are a great way to use up leftover corn. They're also a great way to get kids to eat their vegetables.
ODEASHA TYNES-PIERRE
[email protected]I've made these corn blini several times and they're always a hit. They're so versatile and can be served with a variety of toppings.
Honest Sibanda
[email protected]These corn blini are the perfect appetizer for any party. They're light, fluffy, and packed with flavor.
yashubu sanky
[email protected]I love these corn blini! They're so easy to make and they're always a crowd-pleaser.
Terezinha Pereira cabral Terezinha Pereira cabral
[email protected]Not my favorite. The blini were too dense and the smoked salmon was too salty.
Yared Geremew
[email protected]These were a bit bland. I think I'll add some more herbs and spices next time.
joseph acuña
[email protected]Delicious! I will definitely be making these again.
Katiana MAXIS
[email protected]The corn blini were easy to make and turned out great! I used gluten-free flour and they were still delicious.
Musa kazim hussain
[email protected]These corn blini were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the recipe next time.
Rorn Ramaja
[email protected]I'm not usually a fan of corn blini, but these were surprisingly good! The corn flavor was subtle and the blini were very light and airy.
Oloyede Bukola Nifemi
[email protected]I made these corn blini for my family and they were a huge success! The blini were light and fluffy, and the smoked salmon and chive cream were the perfect toppings.
Terra Nova
[email protected]These corn blini were a hit at my brunch party! They were so easy to make and everyone loved the combination of flavors.