Saturday, April 30, 2016

Mini corn cakes with smoked salmon or shrimp salad

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.

Shrimp salad
1 ear of corn-on-the-cob, husk removed
1-1/4 cup finely diced avocado (about 1)
1-1/2 tbsp fresh lime juice
3 Tbsp finely minced red onion
1-1/2 lb cooked matane baby shrimp, thawed and chopped
2 Tbsp chopped fresh coriander
salt and pepper

1. Preheat gas grill to high heat. Grill corn until charred lightly on all sides and kernels are bright yellow. Let cool and remove kernels into a bowl.
2. Toss all ingredients together and season to taste. The creaminess of the avocado will bind the salad together.

Put a tsp of salad on each muffin. Decorate with a coriander leaf.

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