Corn Cakes with Smoked Salmon Rosettes
Welcome guests with the tiniest pancakes — a golden, corn-studded Canadian version of traditional Russian blini — and a glass of wine or, if you like, champagne.
Servings: 24
Ingredients:
Photography by Kevin Hewitt
| Nutritional Info | |
| Per Piece: about | - |
| cal | 47 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 16 mg |
| sodium | 97 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
| vit A | 3% |
| folate | 2% |
Suggested Recipes
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1/2 cup (125 mL) cornmeal
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Pinch pepper
3/4 cup (175 mL) buttermilk
1 egg yolk
1 tbsp (15 mL) butter, melted
1/2 cup (125 mL) shredded cheddar or Monterey_Jack_cheese
1/4 cup (50 mL) corn kernels
Garnish:
2 oz (60 g) smoked salmon
1/2 cup (125 mL) sour cream
Fresh dill sprigs
Preparation:
In bowl, whisk together cornmeal, flour, sugar, baking soda, salt and pepper.
In separate bowl, whisk together buttermilk, egg yolk and butter; pour over flour mixture. Sprinkle with cheese and corn. Stir just until flour is incorporated.
Heat large nonstick skillet over medium heat; brush lightly with oil. Using tablespoonful (15 mL) batter for each corn cake and brushing skillet with oil as necessary, cook corn cakes for about 1 minute per side or until golden. (Make-ahead: Cover and refrigerate for up to 4 hours; let come to room temperature before garnishing.)
Garnish: Cut salmon into 2- x 1/2-inch (5 x 1 cm) strips. Spoon scant teaspoonful (5 mL) sour cream onto centre of each corn cake. Top with salmon rosette and dill sprig.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Grains; Eggs; Cheese/Other Dairy; Vegetables; Fish; Skillet; Entertaining;
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