Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

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.

Yield:

Makes about 4 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 10 Minutes

Ingredients

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

Preparation

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.

Note:

Julia Reed,

December 2013