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
Scale
- 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.