Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julia Reed
Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.
Ingredients
1 (8.25-oz.) can cream-style corn
1 cup plain white cornmeal
1 cup sour cream
2 tablespoons vegetable oil
1 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
1 cup crème fraîche
2 tablespoons finely chopped fresh dill weed
1 tablespoon fresh lemon juice
2 (4-oz.) packages thinly sliced smoked salmon, flaked
Garnish: fresh dill weed
Instructions
Preheat oven to 350 °. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.
Bake at 350 ° for 20 minutes. Cool 10 minutes.
Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.
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