3. Fresh Corn Blinis with Smoked Salmon and Chive Cream
Blinis are totally trendy right now, but here's a really delicious alternative, particularly ideal for those of us who haven't yet gotten a taste for caviar.
It includes not sour cream but chive cream you make yourself, topping slivers of chilled smoked salmon.
It's just to die!
1/2 cup reduced-fat sour cream $
1 tablespoon minced fresh chives
1 ear shucked corn $
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 tablespoons fine-ground yellow cornmeal
1/2 cup 1% low-fat milk $
1 large egg yolk $
1/4 teaspoon salt $
1/4 teaspoon black pepper $
1 large egg white $
4 ounces cold-smoked salmon, cut into 24 (2-inch) strips
Chopped fresh chives (optional)
Combine sour cream and chives in a small bowl.
Cover and refrigerate.
Cut kernels from ear of corn.
Scrape remaining pulp from cob using the dull side of a knife blade.
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 center of mixture.
Combine milk and egg yolk in a small bowl;
stir well with a whisk.
Add milk mixture to flour mixture, and stir with a whisk just until 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 about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter.
Cook 2 minutes or until tops are covered with bubbles and edges begin to set.
Carefully turn blinis over;
cook for 1 minute longer.
Transfer blinis to a serving platter, and arrange in a single layer;
Repeat process with the remaining batter.
Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture.
Garnish with chopped chives, if desired.
Note: To prevent the blinis from becoming soggy, arrange in a single layer on a platter.