Steps

• 1. 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.
  2. 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.
  3. 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.
  4. To serve, spread the avocado mixture over the blini. Finish with a dollop of salmon roe and garnish with fresh coriander leaves.