Preparation:
CUT SALMON INTO 16ea 2x3-INCH STRIPS, SET ASIDE COMBINE SOUR CREAM, DILL, AND WHITE PEPPER SPREAD SOUR CREAM MIXTURE ONTO ONE SIDE OF SALMON STRIPS PLACE AN EAR OF BABY CORN ONTO EACH STRIP ROLL SALMON AROUND CORN TIE WITH A SLIVER OF SCALLION TO SECURE ARRANGE ONTO A SERVING PLATTER GARNISH WITH LIME WEDGES SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE |
