Today's recipe uses cornmeal and fresh corn to make small appetizer-size pancakes called "blinis," topped those with smoked salmon, sour cream and fresh dill.
makes 15-18 blini
for the dill sour cream:
3-4 ounces sour cream
2 tablespoons fresh chopped dill
for the blini batter:
1/2 cup fresh corn
1/2 cup milk
1 large egg
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
vegetable oil as needed for frying blini
approx. 4 ounces sliced smoked salmon (see hints below)
Combine 3 - 4 ounces of sour cream with 2 tablespoons fresh chopped dill and mix it up.
Depending on the size of the ears of corn, you may only need one ear of corn for this. You're looking for 1/2 cup of fresh corn total, so go ahead and cut the corn off of the cob into a mixing bowl.
Then, add 1/2 cup milk, 1 large egg, 2 teaspoons vegetable oil, 1/4 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon baking powder and 1/4 teaspoon each of baking soda and salt, and mix to combine.
At this point, heat a large cast iron skillet or heavy bottomed nonstick pan on medium to medium high heat and add a little splash of vegetable oil, and add the batter 2 tablespoons at a time, and cook those along just like you would any other pancake.
As they finish up, you can keep them warm in a low temperature oven until they're all cooked, or serve them as you go with a slice of smoked salmon and a dollop of dill sour cream right on top.
Use defrosted frozen corn if fresh corn is not in season.
Substitute thin sliced smoked ham instead and add a touch of Dijon to the dill sour cream