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Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market.

Recipe by Cooking Light June 2006

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Yield:
8 servings (serving size: 3 topped blinis)
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Ingredients

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Directions

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  • Combine sour cream and chives in a small bowl. Cover and refrigerate.

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  • 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.

Chef's Notes

To prevent the blinis from becoming soggy, arrange in a single layer on a platter.

Nutrition Facts

102 calories; calories from fat 33%; fat 3.7g; saturated fat 1.7g; mono fat 1.2g; poly fat 0.4g; protein 6.2g; carbohydrates 11.2g; fiber 0.7g; cholesterol 35mg; iron 0.7mg; sodium 386mg; calcium 45mg.
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