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Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche

Photo: Iain Bagwell; Styling: Buffy Hargett Miller



Hands-on time 20 mins
Total time 1 hr, 10 mins
Yield Makes about 4 dozen
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.


  • 1 (8.25-oz.) can cream-style corn
  • 1 cup plain white cornmeal
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 1 cup crème fraîche
  • 2 tablespoons finely chopped fresh dill weed
  • 1 tablespoon fresh lemon juice
  • 2 (4-oz.) packages thinly sliced smoked salmon, flaked
  • Garnish: fresh dill weed

How to Make It

  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.