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.
- Portion size 24 servings
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.
Nutritional facts <b>Per Piece:</b> about
- Sodium 97 mg
- Protein 2 g
- Calories 47.0
- Total fat 2 g
- Cholesterol 16 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 3.0