I was going to call this smoked salmon atop corn blini, but as I finalized my research on whether or not corn masa and potato starch were in fact gluten free I ran across a comment by a very angry Russian person about the travesty of calling anything with corn or peppers in it blini. This person indignantly called such a modification from the original buckwheat an absolute travesty and another example of the “ugly Americans” ruining everything. In the immortal words of Sissy in Urban Cowboy, I therefore proclaim, “Fine…fergit it!” We’ll call them corn pancakes.
Whatever you call them, they are mostly a vehicle for shoveling piles of smoked salmon into your gullet. Smoked salmon is an oft overlooked appetizer. It is so easy to prepare and so elegant to serve. It is a wonder that more people don’t serve it at home. Smoked salmon can be presented with nothing more than lemon slices and some chopped onions and triangles of toast in my home and be met with wild applause. Add some chopped hard boiled eggs and maybe some thinned sour cream (with a little milk) and up the ante even further. Capers are also essential for some. Though if you are a caper lover, you should learn to use the sour cream in it’s proper place, UNDER the capers, which holds the little devils in place.
I have totally failed to mention the very best part of serving smoked salmon which is that you can prepare all of this very quickly, plate it in advance and have it sitting in the fridge ready to go. And, you can get eight ounces of salmon in the refrigerator section of the grocery store for ten to fifteen dollars and it keeps in its little airtight pouch for a long time before it needs to be used. So it is the ultimate standby snack for unexpected guests.
This recipe is a little fussier, but only by a bit. The basic idea is to cook these little pancakes, which can be gluten free if you choose your ingredients wisely. Then you merely top the little guys with a dollop of sour cream, some salmon, a few little chunks of avocado and a spoonful of lime laced pico de gallo.
Have I explained that my husband could survive happily for months on nothing but Triscuits and cheese? And, by that I mean for breakfast, lunch and dinner. So when he really compliments me on a dish, I take great notice and you should too. And, he loved these. Loved. Loved. Loved.