Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche
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Ingredients
1 can corn cream (8.25 oz)
1 cup plain white corn flour
1 cup sour cream
2 tablespoons vegetable oil
1 ½ teaspoons baking powder
1 teaspoon of table salt
2 large eggs
1 cup crème fraîche
2 tablespoons finely chopped fresh dill
1 tablespoon fresh lemon juice
2 packs (4 oz each) thinly sliced smoked salmon, peeled and flaked
Garnish with fresh dill
To make
Prepare them in the morning, and top with salmon and fresh cream just before guests arrive. Don't have enough time? Use store-bought pancakes instead.
Preheat the oven to 350 degrees. Whisk together the first 7 ingredients until smooth. Place the heaped corn mixture, 1 teaspoon, in each cup of a well - oiled 24-cup miniature muffin tin.Bake at 350 ° C for 20 minutes. Let cool for 10 minutes.Mix fresh cream, dill and lemon juice. Top the muffins with fresh cream and salmon.
Preheat the oven to 350 degrees. Whisk together the first 7 ingredients until smooth. Place the heaped corn mixture, 1 teaspoon, in each cup of a well - oiled 24-cup miniature muffin tin.Bake at 350 ° C for 20 minutes. Let cool for 10 minutes.Mix fresh cream, dill and lemon juice. Top the muffins with fresh cream and salmon.
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Author:Admin
Published: 11/20/2023 9:01 PM
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