If doing again and wanted to use cornbread as a base I would use a more traditional recipe with perhaps a little sugar or honey. We found the combination of creme fraiche and salmon great. However, the thing as a whole is soft and lacks texture. We ended up toasting buttered cut outs of rye bread. We also whipped the creme so it had a better structure on which to stack the salmon.
Everyone was impressed by how fancy these looked. I loved the combo of smoked salmon and dill. I would make these again however I would use a different corn bread recipe. Although the corn bread was very light and fluffy, it didn't taste 'corny' enough. But I definitely recommend these to bring to a dinner party.
12/31/2013. These were really good. I made a few mods, such as using regular corn + milk for the creamed corn--worked just fine. The assembly is less fussy than than I thought it would be so the time estimate of an 1 hour + was generous.
This would make an awesome special brunch presentation by making full size muffins and adding a bit of whipped cream to the creme fraiche to make 'icing'
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