These are delicious corn cakes that are topped with sour cream and smoked salmon. A delicious little bite!
Blini:
1/2 cup all-purpose flour
1/2 cup masa harina
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup corn kernels (from 1 ear of corn)
1 cup buttermilk
1 large egg
2 TBSP melted butter, plus additional for cooking blini)
Garnishes:
1/2 cup sour cream
1/2 lb smoked salmon
fresh chives, finely snipped
To make the blini: Stir the flour, masa harina, sugar, baking powder and salt together in a bowl. Put the corn kernels in a blender and process until smooth. Add the buttermilk, egg and 2 TBSP melted butter and pulse until completely blended. Pour this buttermilk mixture into the dry ingredients. Stir to combine.
Preheat your oven to 250 deg F. Place a nonstick skillet over medium-high heat. Add a little melted butter to the pan. Drop tablespoonfuls of batter into the pan to make small corn pancakes. Cook until the tops of the cakes start to look dry and then flip to cook the other side, until they are golden brown. This should only take 3-4 minutes as they are small. Transfer the blini to a baking sheet & keep warm in the oven while you cook the whole batch.
To serve, arrange blini on a serving platter, and top each one with a dollop of sour cream, some smoked salmon and a sprinkle of chives. Enjoy!