Fresh Corn Blinis with Smoked Salmon and Chive Cream

Originally I thought I'd make some Fiesta Dip for grub club corn... but that would have been too easy... so I went on a search for something new and exciting I had never made before... and I stumbled upon these in cooking light. They came together super fast and easy and the flavors complemented each other perfectly. These look a lot fancier and time consuming then they actually are so give them a try and impress your guests :) This is the last of grub club corn recipes... unless you certain someones send me your recipes... you know who you are you rebels!! If you do send them to me I will happily post them :)

Fresh Corn Blinis with Smoked Salmon and Chive Cream
1/2 cup reduced-fat sour cream (i used fat free)
1 tablespoon minced fresh chives
1 ear shucked corn
1/3 cup all-purpose flour (about 1 1/2 ounces) (I used whole wheat)
2 tablespoons fine-ground yellow cornmeal
1/2 cup 1% low-fat milk (I used skim)
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)


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.

8 servings (serving size: 3 topped blinis)
Nutritional Information

CALORIES 102(33% from fat); FAT 3.7g (sat 1.7g,mono 1.2g,poly 0.4g); IRON 0.7mg; CHOLESTEROL 35mg; CALCIUM 45mg; CARBOHYDRATE 11.2g; SODIUM 386mg; PROTEIN 6.2g; FIBER 0.7g

2 chews:

Astra Libris said...

Oh my heavens, these corn blinis are a triumph of beauty! They're positively gorgeous!

Queen B. said...

I just printed off Fiesta Dip... I have been searching and searching for 2 years for this type of recipe... I think this may be it !
I can't wait to try it.

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