CORNMEAL BLINI WITH SMOKED SALMON

By akselden

Ingredients

• 1/2 CUP ALL PURPOSE FLOUR
• 1/2 CUP MASA HARINA (MEXICAN CORN FLOUR)
• 1 TSP SUGAR
• 1 TSP BAKING POWDER
• 1/2 TSP SALT
• 1/2 CUP FRESH WHITE CORN KERNELS (ABOUT 1/2 EAR) OR FROZEN KERNELS, THAWED
• 1 CUP BUTTERMILK
• 1 LARGE EGG
• 2 TBSP MELTED BUTTER,PLUS ADDITIONAL FOR COOKING BLINI
• 1/2 CUP CREME FRAICHE
• 1/2 LB SMOKED SALMON, THINLY SLICED
• 1 BUNCH FRESH CHIVES, FINELY SNIPPED

Preparation

Step 1

In large bowl mix flour, masa harina, sugar, baking powder and salt; set aside. In blender puree corn until pulpy. Add buttermilk, egg and 2 tbsp melted butter; pulse until just blended. Pour mixture into dry ingredients; stir to combine. Place nonstick skillet over medium-high heat. Brush pan lightly with melted butter, then make small pancakes in batches, using about I tbsp of batter per cake. Cook until tops of cakes look dry and bottoms are golden brown, then flip and brown on other side, about 3 min. total. T o serve, top with creme fraiche and salmon, and sprinkle with chives.