Corn Cakes with Smoked Salmon Rosettes
Photography by Kevin Hewitt
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 47 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 16 mg |
| sodium | 97 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 3 |
| folate | 2 |
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.
Ingredients
- 1/2 cup cornmeal
- 1/4 cup all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 pinch pepper
- 3/4 cup buttermilk
- 1 egg, yoke
- 1 tbsp melted butter
- 1/2 cup shredded Cheddar cheese or Monterey jack cheese
- 1/4 cup corn kernels
- Garnish
- 2 oz smoked salmon
- 1/2 cup sour cream
- 24 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.
- Keywords : Appetizers; Brunch; Snacks; Canadian; Cocktail Party; Salmon; Buttermilk; Cheese; Make-Ahead; Skillet;
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