Steps
- Set aside 40g (1/4 cup) of corn kernels for later. In a food processor, combine the flour, eggs, and remaining corn. Season with salt and pepper. Blend for about 3 minutes, pausing occasionally to scrape down the sides, until smooth. Transfer the mixture to a bowl and gently fold in the reserved corn kernels.
- Clean the food processor, then add the avocado, lime juice, and Tabasco sauce. Season with salt and pepper to taste. Blend for about 1 minute until the mixture is creamy and smooth. Transfer to a container, press plastic wrap onto the surface to prevent browning, and refrigerate until needed.
- Lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Scoop 1-tablespoon portions of the batter into the pan, leaving space between each for spreading. Cook for about 30 seconds on each side until golden brown. Transfer the cooked blini to a tray lined with paper towel. Repeat this process in batches, reheating the pan as needed, to make 25 blini.
- To serve, spread the avocado mixture over the blini. Finish with a dollop of salmon roe and garnish with fresh coriander leaves.