Name: Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche
Total time: 1 h 10 min
Yield: Makes about 4 dozen
Ingredients: 1 (8.25-oz.) can cream-style corn; 1 cup plain white cornmeal; 1 cup sour cream; 2 tablespoons vegetable oil; 1 ½ teaspoons baking powder; 1 teaspoon table salt; 2 large eggs; 1 cup crème fraîche; 2 tablespoons finely chopped fresh dill weed; 1 tablespoon fresh lemon juice; 2 (4-oz.) packages thinly sliced smoked salmon, flaked; Garnish: fresh dill weed

Directions

Step 1
Preheat oven to 350°. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.

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Step 2
Bake at 350° for 20 minutes. Cool 10 minutes.
Step 3
Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.

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Ingredients

Directions