Salmon & Corn Blinis with Avocado & Caviar
1 x 425g can corn kernels, drained
2/3 C plain flour
100g cold smoked salmon, chopped
2 small ripe avocados, halved, stones removed, peeled, coarsely chopped
1 T fresh lime juice
2-4 drops red Tabasco pepper sauce
Olive oil spray
40g salmon caviar
¼ C fresh coriander leaves
- Reserve ¼ C of the corn. Place the flour, eggs and remaining corn in the bowl of a food processor. Season well with salt and pepper. Process, scraping down the sides of the bowl occasionally, for 3 minutes or until well combined. Transfer to a bowl and stir in the reserved corn and the chopped salmon.
- Place the avocado, lime juice and Tabasco in the clean bowl of a food processor. Season with salt and pepper. Process for 1 minute or until smooth. Transfer to an airtight container. Cover the surface with plastic wrap and store in the fridge.
- Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Place five 1-tablespoon quantities of the batter into the pan, allowing room for spreading. Cook for 30 seconds each side or until golden. Transfer to a baking tray lined with paper towel. Repeat, in 5 more batches, with the remaining batter, reheating the pan between batches, to make 25 blini.
- Spoon the avocado mixture on top of the blini. Top with caviar and coriander leaves to serve.
Recipe adapted from taste.com.au
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