Photo: Iain Bagwell; Styling: Buffy Hargett Miller
1. Preheat oven to 350°. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.
2. Bake at 350° for 20 minutes. Cool 10 minutes.
3. Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.