Smoked Salmon On Cornmeal Blini

Directions

1. Preparation: In a medium size bowl combine the cornmeal, the oil, the beer and the salt and pepper to taste. Whisk the ingredients till well incorporated. In a second bowl, beat the egg whites till it forms soft peaks. Fold 1/4 of the egg white mix into the cornmeal mix till incorporated. Fold the rest of the egg whites into the cornmeal blend till uniform.
2. In a large skillet over medium heat heat 1 Tbsp. of the butter. Drop several large spoonfuls (to make a 2" size pancake) of the cornmeal batter into the skillet. Cook till the cakes bubble (about 2 min), turn and cook till they are browned and crispy. Repeat the process making several batches, using additional butter as needed. Don't crowd the skillet.
3. Remove the blini and allow to drain and dry on paper towels.
4. Place the blini on a large serving tray. Top each blini with a dollop of creme fraiche and a roll of smoked salmon. Garnish each with a sprig of fresh chive.