Corn Blini With Smoked Salmon And Chive Cream Recipes

Steps:

• Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
• To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

Steps:

• Combine sour cream and chives in a small bowl. Cover and chill.
• Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
• Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
• Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
• Makes 8 servings.

Steps:

• Preheat the oven to 350 degrees F.
• Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
• Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

Steps:

• 1. In a small saucepan, combine the corn and 1/2 cu of the cream. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the corn is tender and the cream is reduced and thickened, about 8 min. Remove from the heat and whisk in 3 T of the butter. Let cool to room temperature.
• 2. In a food processor, puree the bell pepper until smooth; scrape into a medium bowl. Add the egg, the melted butter and the remaining 2 T of cream, then add the flour, baking powder and salt and whisk until well blended.
• 3. In a large non-stick skillet, melt 1 T of butter. Ladle 1 T of batter per pancake into the skillet to make 6 pancakes. Cook over moderately low heat, turning once, until set, about 3 min. per side. Repeat with the remaining butter and batter to make 12 pancakes total.
• 4. Spoon the creamed corn onto plates. Arrange 3 pancakes on each plate. Top with the smoked salmon and dollop with créme fraîche, garnish with chives and serve.