Ingredients:
1/3 cup light sour cream
1 tablespoon minced fresh chives
1 ear shucked corn ( about 1 to 1 1/2 cups)
1/3 cup flour
2 tablespoons yellow cornmeal ( fine ground)
1/2 cup milk
1 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg whites
cooking spray
4 ounces smoked salmon, cut into 24 strips ( 2-inch wide)
chopped fresh chives (optional)
Directions:
Combine sour cream and chives in a small bowl. Cover and chill.
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 the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just 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 1 tbls. batter per blini onto pan, spreading to about 2″ diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
Makes 8 servings.
Servings: 8
Time preparation: 20 min.
Time total: 24 min.