Photo: Iain Bagwell; Styling: Buffy Hargett Miller    
Hands-on Time
20 Mins
Total Time
1 Hour 10 Mins
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.

How to Make It

Step 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.

Step 2

Bake at 350° for 20 minutes. Cool 10 minutes.

Step 3

Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.

Ratings & Reviews

ebf9qq's Review

December 30, 2013
My aunt brought these to my party. They were absolutely delicious and quickly disappeared. Not that hard to make either. The best kind of appetizer!

Lack of texture

February 04, 2017
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.

osequin's Review

November 28, 2014
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.

KnittingSis's Review

January 01, 2014
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'