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Fresh Corn Blinis with Smoked Salmon and Chive Cream

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Trans-fat Free, Low Carb, Low Sodium


½ cup sour cream, non-fat
1 tablespoon chives
freshly minced
1 each corn
1 ½ ounces all-purpose flour
1/3 cup
2 tablespoons cornmeal
fine-ground yellow
½ cup milk, low-fat
1 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
1 large egg whites
1 x nonstick cooking spray
4 ounces salmon
cold-smoked, cut into 24 (2-inch) strips
1 x chives
freshly chopped, optional


Combine sour cream and chives in a small bowl.

Cover and refrigerate.

Cut kernels from ear of corn.

Scrape remaining pulp from cob using the dull side of a knife blade.

Discard cob.

Set corn aside.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour and cornmeal in a medium bowl; make a well in center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until moist. Stir in corn, salt, and pepper.

Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.

Heat a large nonstick skillet over medium heat.

Coat pan with cooking spray.

Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter.

Cook 2 minutes or until tops are covered with bubbles and edges begin to set.

Carefully turn blinis over; cook for 1 minute longer.

Transfer blinis to a serving platter, and arrange in a single layer; keep warm.

Repeat process with the remaining batter.

Top each blini with 1 piece salmon and 1 teaspoon sour cream mixture.

Garnish with chopped chives, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 7244% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 101mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 1%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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