Smoked Salmon Cornmeal Blini
Serves: approximately 43
 
Ingredients
  • ½ cup all-purpose flour
  • ½ cup finely ground yellow cornmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon ground black pepper
  • 1⁄16 teaspoon cayenne pepper
  • ¾ cup whole milk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon canola oil or avocado oil
  • ⅔ cup crème fraîche
  • ½ teaspoon fresh lemon zest
  • 1 (4-ounce) package thinly sliced smoked salmon
  • Garnish: fresh dill sprigs
Instructions
  1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, sugar, black pepper, and cayenne pepper.
  2. In another medium bowl, whisk together milk, egg, butter, and Worcestershire sauce. Whisk milk mixture into flour mixture until just combined. (A few lumps are OK, so don’t overbeat.)
  3. Line a tray or rimmed baking sheet with paper towels.
  4. Brush a nonstick griddle lightly with oil, and heat over medium-high heat. Using a levered 2-teaspoon scoop, drop batter 1 inch apart onto hot griddle. (Batter should spread into a fairly round shape. If batter is too thick, add a little more milk.) Cook until bubbles appear in tops of pancakes and edges look dry. Using a turner, flip pancakes; cook until browned. If pancakes are browning too much, reduce heat. Let pancakes cool completely on prepared tray, and use within 2 hours.
  5. In a small bowl, stir together crème fraiche and lemon zest.
  6. To assemble blini, spread ¾ teaspoon crème fraîche onto each cooled pancake. Divide small pieces of smoked salmon among pancakes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-salmon-cornmeal-blini/