Yumi’s Sweet Corn and Chive Madeleines with Smoked Trout Dip

 Endless Possibilities with Yumi’s Smoked Trout Mousse Dip

Makes 12



150g butter, plus a tiny bit extra to grease tins
2 eggs
2 tbsp creamed corn
80g caster sugar
80g plain flour, plus a tiny bit extra to flour tins
80g almond meal
6 chives, finely chopped
Sea salt
Yumi’s Smoked Trout Mousse, to serve


  1. Melt 150g butter in a heavy-based saucepan over medium heat.  Remove from the heat immediately and pour the butter into a bowl to cool completely.
  2. Combine eggs, creamed corn and caster sugar in a large bowl and use an electric mixer to whisk on high until pale and thick.  Fold through the flour, a generous pinch of salt, almond meal and chives then pour in the cooled butter and mix until just combined.  Cover and place into a freezer for 30 mins to thicken the mixture.
  3. Preheat oven to 180ºC.  Brush melted butter into 12 madeleine tin holes.  Sprinkle with flour then turn over a sink and tap gently to remove any excess flour.
  4. Divide mixture between tins (the filling should come about 3/4 of the way up the tin) and bake for 12-15 mins until golden and springy in the centre.  Immediately turn out madeleines onto a cooling rack and allow to cool slightly before serving with Yumi’s Smoked Trout Mousse.
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