Corn Cakes with Smoked Salmon Rosettes Corn Cakes with Smoked Salmon Rosettes

[migration] empty title 70 Image by: [migration] empty title 70 Author: Canadian Living

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
Share X

Corn Cakes with Smoked Salmon Rosettes