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Corn Blini With Smoked Salmon and Chive Cream

Corn Blini With Smoked Salmon and Chive Cream created by Lavender Lynn

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

Ready In:
24mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
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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."
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  1. Lavender Lynn
    Corn Blini With Smoked Salmon and Chive Cream Created by Lavender Lynn
    Reply
  2. Lavender Lynn
    This is good and easy to make. I I followed ingredients per recipe except for the salmon. (DS doesn't like salmon). The sour cream topping seems strange in our syrup and butter world, but turned out to be a good match with a pancake wrapped around a bit of the topping and eaten out of hand. Made for ZWT4.
    Reply
  3. Sharon123
    A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.
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