These bite-sized Blue Corn Blinis make a beautiful base for creamy crème fraîche, smoky salmon, and salty salmon roe. With lightly crisp edges and earthy blue corn flavor, these elegant bites are perfect for parties, holidays, or special dinners.
Why Pair a Gruet Brut Rosé With These Blue Corn Blinis
“The Gruet Brut Rosé opens with fresh raspberry, blackberry, and strawberry, and follows with bright citrus and a creamy, almond brioche quality that makes it a natural companion to this dish. The richness of the smoked salmon and crème fraiche calls for that acidity and effervescence to cut through, while the wine’s fruit echoes the brininess of the salmon roe beautifully. The blue corn blinis bring an earthiness that the wine’s depth can meet. It’s a pairing that feels both elegant and very New Mexico — familiar flavors in an unexpected combination.” – Carrie Gurule, Lead Winemaker, Gruet Winery
Bring all your Gruet questions to Santa Fe Wine & Chile Fiesta! The winery will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Gruet Golf Classic (September 27).
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Blue Corn Blinis With Smoked Salmon, Roe and Crème Fraîche
- Yield: Makes 25–30, 2-inch blinis 1x
Description
These Blue Corn Blinis are small, golden pancakes topped with creamy crème fraîche, smoked salmon, and salty salmon roe. Fresh chives or dill add a light, fresh touch to this simple and elegant appetizer.
Ingredients
- 2/3 cup blue corn meal
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 3/4 cup + 2 tbsp whole milk
- 1 large egg, lightly beaten
- 4 tbsp butter, melted and cooled, divided use
- Crème fraiche, dill sprigs or chopped chives, smoked salmon, salmon roe to garnish
Instructions
- Preheat oven to 225 degrees.
- In a medium size mixing bowl, combine the blue corn meal, flour, and baking powder.
- In a separate bowl, combine the milk, egg and 1 tbsp of the melted butter.
- Add the wet ingredients to the dry and stir to combine. Set aside for ten minutes to let the batter rest.
- Heat a frying pan or skillet to medium heat, brush the base with some of the melted butter so it’s just coated.
- Pour out a spoonful of batter. You’re aiming for bite-sized blinis – about 2 inches in diameter. The batter will spread slightly so go slowly.
- Cook for a minute or two until the bottom is golden brown, then flip and repeat. Remove from the pan and place on a baking sheet and keep in the preheated oven while you make the rest of the blinis.
- Serve with a dollop of crème fraiche, either smoked salmon or salmon roe (or a combination), and a sprinkling of chives or dill sprigs.
About the Recipe Author
Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.
About the Photographer
Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.
Wine Pairing by Jason Haas, Second-generation proprietor, Tablas Creek
Special thanks to our friends at Cowtan and Tout for use of their Anju wallpaper
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