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makes 3 dozen

INGREDIENTS:

• 1 box cornbread mix assembled according to directions on box (whole grain if possible but not necessary)


• butter for sauteing blini's


• 6-8 ounces smoked salmon


• approx. 3/4- 1 cup sour cream


• 2-3 Tbs fresh chopped dill


• dill sprigs for garnish (optional)

PROCEDURE:
Use a large mixing bowl to make the cornbread batter according to directions on the box.

Use a nonstick pan, with a little butter, to make the blini's.

Turn the heat to medium-medium high and remember, as you're adding the batter to the pan, that these are finger foods and you don't want them to be any more than 1 1/2- 2 inches wide. Once you see little bubbles starting to show on the top of the cakes, carefully flip them over and do the same thing to the other side.

You'll end up with around 3 dozen blini’s and you'll need to add a little more butter to the pan between each batch and then take them out of the pan and spread them out on a large plate to cool down. (And, once they have cooled down, you can wrap them tightly with plastic wrap and keep them at room temperature until it's time for your party.)

Whisk a little sour cream with some fresh chopped dill and then, to serve, put a little dollop of sour cream on top of each blini with a little smoked salmon and a little sprig of fresh dill if you like!

HINTS:
Try different toppings like goat cheese and fresh berries or fresh ricotta cheese and pepperoni.