Cornmeal Blinis with Smoked Salmon and Lemon Crème Fraiche

July 24, 2017

A modern take on a classic hors d'oeuvres - we use fine ground cornmeal in place of buckwheat flour in these smoked salmon blinis


Yield: 6-8 servings



1 ½ cups All-purpose flour

1 ½ cups yellow cornmeal

2 Tbsp sugar

1 tsp salt

1 cup milk

½ cup heavy cream

2 eggs, lightly beaten

2 Tbsp chopped fresh chives

½ cup fresh corn, cut from the cob


To assemble:

½ side smoked salmon

2 lemons, zested

½ cup creme fraiche

¼ tsp each salt and pepper


Directions for the corn cakes:

1. In a large mixing bowl, combine the milk, cream, eggs, sugar and salt, flour and cornmeal, mixing to form a smooth batter

2. Fold in the corn kernels and chives

3. Preheat a medium non-stick sauté over medium heat. Add ½ tsp vegetable oil and swirl to coat the pan

4. Drop batter into pan by the rounded teaspoon and cook until the edges are slightly browned and the corn cakes easily pick up from the pan to flip – turn and repeat on the second side to finish cooking. Keep cooked blinis warm in a 200 degree oven while cooking the remaining batter.

5. While the corncakes are cooking, mix the lemon zest with the creme fraiche and season with salt and pepper

6. To assemble, roll thin slices of the smoked salmon and arrange on the cooked blinis – top with lemon crème fraiche – garnish with chopped chives if desired



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