Categories  

                

Fish, Appetizers


1 (8.25-oz.) can cream-style corn
1 cup plain white cornmeal
1 cup sour cream
2 tablespoons vegetable oil
1 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs

Sauce
1 cup cr�me fra�che
3/4 cup finely chopped fresh dill weed
3 tsp capers
1 tsp dried/12 basil leaves
1/4 tsp kosher salt
1/4 tsp peper
3/4 tsp white vinegar

Fish
2 (4-oz.) packages thinly sliced smoked salmon or firecracker salmon, flaked

Garnish: fresh dill weed

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

2. Combine sauce ingredients and set aside.

3. Bake at 350� for 20 minutes. Cool 10 minutes.

4. Top muffins with sauce, salmon and small dill sprig.

Unrated