RED PEPPER BLINI WITH CREAMED CORN AND SMOKED SALMON

Red Pepper Blini with Creamed Corn and Smoked Salmon image

Number Of Ingredients 11

1 cup corn kernels, thawed if frozen
1/2 cup heavy cream plus 2T
6 tablespoons unsalted butter plus 1 T melted
1 piece red bell pepper/jarred/drained (2oz)
1 egg/beaten
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 ounces smoked salmon-thinly sliced
1 créme fraîche-for serving
1 chives/snippped/for garnish

Steps:

1. In a small saucepan, combine the corn and 1/2 cu of the cream. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the corn is tender and the cream is reduced and thickened, about 8 min. Remove from the heat and whisk in 3 T of the butter. Let cool to room temperature.
2. In a food processor, puree the bell pepper until smooth; scrape into a medium bowl. Add the egg, the melted butter and the remaining 2 T of cream, then add the flour, baking powder and salt and whisk until well blended.
3. In a large non-stick skillet, melt 1 T of butter. Ladle 1 T of batter per pancake into the skillet to make 6 pancakes. Cook over moderately low heat, turning once, until set, about 3 min. per side. Repeat with the remaining butter and batter to make 12 pancakes total.
4. Spoon the creamed corn onto plates. Arrange 3 pancakes on each plate. Top with the smoked salmon and dollop with créme fraîche, garnish with chives and serve.