Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.
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.
Bake at 350° for 20 minutes. Cool 10 minutes.
Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.
Find recipes with ingredients that you have on hand.