Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market.

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon minced fresh chives
  • 1 ear shucked corn
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 tablespoons fine-ground yellow cornmeal
  • 1/2 cup 1% low-fat milk
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg white
  • Cooking spray
  • 4 ounces cold-smoked salmon, cut into 24 (2-inch) strips
  • Chopped fresh chives (optional)

Preparation

  1. Combine sour cream and chives in a small bowl. Cover and refrigerate.
  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 center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until 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 about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over; cook for 1 minute longer. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired.

Notes

To prevent the blinis from becoming soggy, arrange in a single layer on a platter.

Cynthia Nims,
June 2006

Nutritional Information

  • Calories: 102
  • Calories from fat: 33%
  • Fat: 3.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.2g
  • Carbohydrate: 11.2g
  • Fiber: 0.7g
  • Cholesterol: 35mg
  • Iron: 0.7mg
  • Sodium: 386mg
  • Calcium: 45mg