Saturday, April 30, 2016

Mini corn cakes with smoked salmon

My friend, Debbie, made these for Easter dinner, and they were phenomenal! Everything you could want in one bite.

(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 
large eggs 
1 cup crème fraîche 
2 tablespoons finely chopped fresh dill weed 
1 tablespoon fresh lemon juice 
(4-oz.) packages thinly sliced smoked salmon, flaked 
Garnish: fresh dill weed

1. 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.

2. Bake at 350° for 20 minutes. Cool 10 minutes.

3. Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.

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