Fresh Corn Blinis with Smoked Salmon & Chive Cream

Directions

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.