Smoked Salmon on Cornmeal Blini

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Smoked Salmon on Cornmeal Blini Ingredients

1 c Cornmeal	4 tb Butter
1 tb Olive oil	1/4 lb Smoked salmon, sliced thin
1/2 c Light beer	1/2 c Creme fraiche
Salt and pepper to taste	Fresh chive sprigs
7 Egg whites

Instructions for Smoked Salmon on Cornmeal Blini

Source: Old Mill Inn, Spring Lake Heights, NJ Preparation: In a medium size bowl combine the cornmeal, the oil, the beer and the salt and pepper to taste. Whisk the ingredients until well incorporated. In a second bowl, beat the egg whites until it forms soft peaks. Fold 1/4 of the egg white mixture into the cornmeal mixture until incorporated. Fold the rest of the egg whites into the cornmeal blend until uniform. In a large skillet over medium heat melt 1 tablespoon of the butter. Drop several large spoonfuls (to make a 2" size pancake) of the cornmeal batter into the skillet. Cook until the cakes bubble (about 2 minutes), turn and cook until they are browned and crispy. Repeat the process making several batches, using additional butter as needed. Do not crowd the skillet. Remove the blini and allow to drain and dry on paper towels. Place the blini on a large serving tray. Top each blini with a dollop of creme fraiche and a roll of smoked salmon. Garnish each with a sprig of fresh chive. Posted to JEWISH-FOOD digest V96 #111 From: alyson@pipeline.com Date: Fri, 27 Dec 1996 12:44:52 -0500

Main Ingredient: FishCuisine: Uncategorized

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