Smoked Salmon on Corn Blini with Wasabi Cream

By Chef_Madel

"Unoaked" means that the wine has been fermented and/or aged in stainless steel tanks, allowing the pure fruit flavors of the grapes to come through. This unoaked Chardonnay has crisp fruit flavours of peach, apple, and pear. It is medium in body and has refreshing, tangy acidity.

Ingredients

• Corn Blini:
• 1 1/2 cup all purpose flour (375 ml)
• 1 tbsp granulated white sugar (15 ml)
• 2 teaspoons baking powder (10 ml)
• 1/2 tsp salt (2.5 ml)
• 1 x whole egg
• 2 tbsp vegetable oil (30 ml) + 2 tablespoons vegetable oil (30 ml)
• 1 cup milk (250 ml)
• 1/2 cup corn kernels, fresh or canned, drained (125 ml)
• 1 tbsp chives, finely chopped (15 ml)
• Wasabi Cream:
• 1/2 cub sour cream (125 ml)
• 1 tsp wasabi powder (5-10 ml)
• juice of 1/2 a lemon
• salt to taste
• Smoked Salmon:
• 20 x pieces of prepared smoked salmon, thinly sliced (approx. 350 grams)
• 1 x bunch fresh cut chives (optional garnish)

Details

Servings 24

Preparation

Step 1

Corn Blini:

1. Preheat oven to 250 degrees F (120 degrees C) (optional) to keep prepared blinis warm.

2. In a large mixing bowl add the flour, sugar, baking powder and salt. Sift all ingredients until evenly combined.

3. In a separate bowl whisk together the egg, oil, milk, corn and finely chopped chives until evenly combined.

4. Add the wet mixture into the dry mixture and whisk until evenly combined. Do not over mix the batter - some lumps are fine.

5. Preheat a large non-stick over medium low heat. Add 2 tablespoons of vegetable oil to the pan and allow to heat for 30 seconds. Using a soup spoon measure 1 tablespoon of the batter and place in the pan, creating little round pancakes. Repeat until the pan is full but not overcrowded. Flip the pancakes when small bubbles appear on the top and the side of the cakes have lost their gloss. Flip and continue to cook the other side until they are golden brown. Remove from pan.