Ruth has worked for me for the past 5 years. We have cooked many meals together but this is one of my favourite Ruth recipes that is an easy-to-make, easy-to-impress appetizer or hors d’oeuvres; depending on how you choose to serve it.
It is also one of those “oops I need to make something quick, what do I have in my freezer and cupboard?” recipe. I always have a can of creamed corn in my cupboard, as well as frozen corn in my freezer. If you do not have fresh coriander, parsley will do. The smoked salmon could be a stretch but that can also be substituted with a piece of twisted ham and arugula or a chopped up caprese (tomato and mozzarella) salad. Your choices are endless.
[b]Corn Blinis with Smoked Salmon[/b]
Author:
Prep time:
Cook time:
Total time:
Serves: 6
[i]I always have corn blinis in my freezer ready to feed an unexpected guest.[/i]
Ingredients
- [br][b]Blinis:[/b]
- 15oz (430gm)cream style corn (1 can)
- 1cup frozen corn kernels
- 1tsp baking powder
- ¾ cup flour
- ½ tsp salt
- ½ tsp paprika
- 1 egg
- 2 tbsp milk
- 2 tbsp chopped coriander[br][b]Topping:[/b]
- 7 oz (200gm)smoked salmon
- 1tsp fresh lemon juice
- zest of ½ lemon
- ½ cup crème fraiche
- rocket for garnish
- cracked pepper
Instructions
- [br][b]Blinis:[/b]
- Mix together corn (both types) with beaten egg.
- Sift in flour, baking powder, salt and paprika.
- Gently mix together dry and wet ingredients
- Add milk and continue stirring.
- Add coriander and check seasoning.
- Brush a light coating of vegetable oil in pan to prevent sticking.
- Pour less than a tablespoon to make cocktail blini and ¼ cup for large blini.
- Once bubbles begin to appear on blinis, flip and finish cooking them. They should be light brown in colour[br][b]Assembly:[/b]
- Top with lemon flavoured crème fraiche, smoked trout or salmon and a little rocket. A squeeze of lemon and cracked pepper to finish it off.
Notes
If using fresh corn, put 1/2 cup in a blender and process until smooth to replace the creamed corn.
2 Comments