- 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)
- calories 102
- caloriesfromfat 33 %
- fat 3.7 g
- satfat 1.7 g
- monofat 1.2 g
- polyfat 0.4 g
- protein 6.2 g
- carbohydrate 11.2 g
- fiber 0.7 g
- cholesterol 35 mg
- iron 0.7 mg
- sodium 386 mg
- calcium 45 mg
How to Make It
Combine sour cream and chives in a small bowl. Cover and refrigerate.
Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
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.
Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
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.
To prevent the blinis from becoming soggy, arrange in a single layer on a platter.