Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 8.3 oz regular corn cream-style canned
• 1 cup crème fraîche 
• 1 serving garnish: dill weed fresh
• 2 large eggs 
• 2 tablespoons dill weed fresh finely chopped
• 1 tablespoon juice of lemon fresh
• 8 oz salmon smoked flaked thinly sliced
• 1 cup cup heavy whipping cream sour
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1 cup cornmeal plain white

Equipment

• oven
• whisk
• muffin tray

Directions

1. Preheat oven to 35
2. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.
3. Bake at 350 for 20 minutes. Cool 10 minutes.
4. Stir together crme frache, dill, and lemon juice. Top muffins with crme frache and salmon.